Jalapeno Buttermilk Cornbread
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup buttermilk (or milk)
1/4 cup oil, butter or bacon grease
2 eggs
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, seeded and finely diced
Instructions:
Mix the buttermilk, oil and eggs. Mix the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Mix the dry ingredients in to the wet and then mix in the jalapeno peppers. Pour the Mixture into a grease 9×5 inch loaf pan and bake in a preheated 375F oven until a toothpick pushed in the center comes out clean, about 30-40 minutes.
From closetcooking.com