This zesty cornbread gets its flair from jalapenos, onion, garlic and bell peppers. Grated cheese adds a nice creaminess to the otherwise nubby texture.
INGREDIENTS (for 8 servings):
- 1 cup cornmeal
- 1 cup milk
- 3 eggs
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon white sugar
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 (4 ounce) jar diced pimento peppers, drained
- 1/2 cup vegetable oil
- 2 teaspoons chopped jalapeno peppers
Preheat oven to 350 degrees F (175 degrees C).
Combine the cornmeal, milk, oil, eggs, chopped green bell pepper, chopped onion, garlic powder, salt, baking soda, sugar, drained corn kernels, pimentos and jalapeno peppers. Mix until combined, and pour into a well greased 10 to 14 inch cast iron skillet.
Bake for 45 minutes.