Name: Jalapeño-Chile Cornbread
Ingredients: 2 tablespoon vegetable oil; 1 c. stone-ground yellow cornmeal; 1/2 c. all-purpose flour; 2 tablespoon sugar; 2 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon Freshly ground pepper; 3 c. fresh yellow corn kernels; 1 small jalapeño; 1 1/4 c. Buttermilk; 1 c. cream; 3 large eggs; 1 can mild green chiles

Jalapeño-Chile Cornbread

Gifted by: BergHOFF

Make an amazing Jalapeño-Chile Cornbread using mild green chiles.

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Ingredients

2 tablespoons vegetable oil
1 c. stone-ground yellow cornmeal
1/2 c. all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon Freshly ground pepper
3 c. fresh yellow corn kernels
1 small jalapeño
1 1/4 c. Buttermilk
1 c. cream
3 large eggs
1 can mild green chiles

DIRECTIONS

Preheat oven to 375 degrees F.
Coat bottom and sides of a 10-inch cast-iron skillet with oil, and place skillet in oven. Stir together cornmeal and next 5 ingredients in a large bowl; toss in corn and jalapeños.
Make a well in center of mixture. Whisk together buttermilk and next 3 ingredients.
Add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon into prepared skillet.
Bake at 375 degrees F for 40 to 45 minutes or until golden brown and set.