Jalapeno Cornbread…..actually known by another name

I made soup,  and it needed something to go with it.  So I whipped out an old recipe that I had not made in a while but is oh so good and oh so moist and oh so filled with good things that I had to make it to go with the soup. 

Corn bread.   But not just any corn bread.  Jalapeno Cornbread.  That’s not its actual official original name, I have to admit.  The original name is actually Crawfish Corn Bread……but since I do not eat crawfish, in any shape,form or fashion, I leave out the crawfish and include everything else.  It is just as good without it because it is so moist.  And did I mention good?

Make some next time you are serving a big bowl of chili, or gumbo, or homemade chicken noodle soup, or any kind of soup.  It’s good just by itself!

Crawfish (if you want to include the little scutters) Corn Bread

Otherwise, just call it “Jalapeno Corn Bread

1 medium onion, finely chopped

1/2 cup finely chopped green bell pepper 

1/2 cup vegetable oil, divided (which means you will use a tablespoon of it to sautee some veggies in a minute)

1 to 2 medium jalapeno peppers, finely chopped (leave seeds in or out, depending on how hot you want your cornbread)

2 cups cornmeal

3 teaspoons baking powder

1 teaspoon of salt

1/2 teaspoon baking soda

3 eggs

1 cup of milk

1 can of cream style corn

1 1/2 cups (6 ounces) shredded cheddar cheese (all I had was fiesta blend so that is what I used)

3/4 cups sliced green onions

(and if you are daring, go ahead and include a cup of crawfish tail meat….or not, like me)

In a skillet, saute onion and green pepper in 1 tablespoon of oil until tender.  Remove from heat and stir in jalapenos; set aside.  In a bowl, combine cornmeal, baking powder, salt and baking soda.  In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended.   Stir in the cream corn, cheese, green onions, reserved jalapeno mixture (and crawfish if you are using these creatures!).  Pour into a greased 9×13 inch baking pan.  Bake at 400 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.  Cut into squares and serve warm.  Refrigerate leftovers (I think that is if you have added crawfish).

 

AND, if you have not registered for a chance to win a set of wonderful cookbooks, you can go to the previous post (because I have no idea how to put a way to just click and get to it from here) and make sure you leave a comment!  I am giving these away first thing Monday morning.

Enjoy your Football Saturday!

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