Chipotle Jalapeño Cornbread


2 cups cornmeal
2/3 cup flour
4 tsp baking powder
2 tsp sugar
1 tsp salt
1 tsp chipotle chili powder
1 1/3 cup milk
2 eggs, beaten
1 large fresh jalapeño, de-seeded and diced
1/2 can (or 1 small can) whole kernel corn, drained
1/4 cup corn oil

The Process:

Preheat oven to 450°. Mix all dry ingredients together; stir in milk and eggs until thoroughly combined; stir in jalapeño and corn; stir in oil.  Thoroughly grease 9×13″ baking dish; pour the batter in and bake for 20 minutes.  Let it cool for at least 10 minutes before cutting into it.

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