Bryan's Stuff

   
Vegetables & Other Stuff

     Jalapeno Cornbread

2 Jalapeno chilies, finely chopped (seeds and ribs left in)
One 17-ounce can creamed corn
½ teaspoon baking soda
½ teaspoon salt
1-tablespoon sugar
2 eggs
¾ cup buttermilk
1/3 cup oil
1 cup grated Longhorn cheese
2 cups yellow cornmeal

Preheat oven to 350. Heavily grease a 17 ½ -by-12-inch baking pan. In a large bowl, mix the finely chopped jalapenos with the corn. Beat in the baking soda, salt, and sugar, then add the eggs one at a time, beating well. Add the buttermilk and oil, then whisk in the cheese and cornmeal.

Pour the batter into the prepared pan, distributing it evenly, and bake in the center of the preheated oven for 30 to 40 minutes, or until the top is brown and a toothpick inserted in the center comes out clean. Cool pan and serve in squares.