Fabulous Spicy
Recipe for Cornbread

My favorite recipe for cornbread is about as simple as you can get. But, sometimes the best tasting foods are simple.

This jalapeņo corn bread recipe will take no time at all, but you will come back to it time and again. It is a great compliment to a large family meal, and is an easy addition to any Thanksgiving recipe .

Of course, my favorite time to whip up a batch of cornbread is when I have a pot of chili brewing. Nothing goes better with my favorite chili recipes .


I have also recently discovered this mexican cornbread recipe. The cream corn and extra cheese give this recipe for cornbread an extra special flavor you will love.

Jalapeņo Recipe for Cornbread

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons vegetable oil
2 egg whites, lightly beaten
1 egg, lightly beaten
1 cup fresh corn cut from cob (2 ears), (substitute canned or frozen if you must)
1/2 cup sliced green onions
3 tablespoons minced jalapeņo, add more if you wish
1 clove garlic, minced
Vegetable cooking spray

Directions:
- Preheat oven to 375 degrees.
- Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir well. Add corn, and next 3 ingredients to buttermilk mixture; stir well. Add to dry ingredients, stirring just until moistened.
- Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

This next recipe for cornbread will go great with many of your favorite mexican dishes. I love to make a batch anytime I am making stuffed peppers, or chile rellenos! Try this recipe for cornbread with any mexican recipe.

Mexican Cornbread Recipe

Ingredients:
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 eggs, beaten
1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
1/2 cup vegetable oil
1 small can (approximately 8 ounces) cream-style corn
1/4 cup finely chopped onion
2 tablespoons chopped bell pepper (red and green both)
1 can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese

Directions:
- Preheat oven to 350°.
- In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend.
- In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chile peppers, and shredded cheese. Blend into the dry ingredients until moistened.
- Pour into a greased 9-inch square baking pan.
- Bake for 30 to 35 minutes, corn bread is done when a wooden toothpick inserted in center comes out clean.

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