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Jalapeno Onion Cornbread

Source of Recipe

unknown


List of Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
1/3 cup corn kernels
3 jalapeno chiles, stem and mince
1 clove garlic, minced
1 1/4 cups flour
1 cup cornmeal
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 cup shortening
1 cup shredded cheddar cheese
1 1/4 cups milk
1 large egg


Recipe

Preheat the oven to 400ºF. Grease 14 cast-iron corn stick molds (2 pans, 7 molds each) or an oven proof 10 inch skillet. Place molds in preheated oven while preparing batter.

In small skillet, heat the olive oil over medium heat. Add onion and cook over medium-low heat until very tender, about 8 minutes. Stir in corn, jalapenos , and garlic, remove from heat and set aside. In a large bowl, combine flour, cornmeal, brown sugar, baking powder, and salt until blended. Cut in shortening until mixture resembles coarse crumbs. Stir in the onion mixture and Cheddar cheese.

In a small bowl, whisk together the milk and egg until well blended. Stir in dry ingredients until batter is just blended. Spoon the batter into preheated corn stick molds (batter will fill molds completely). Bake 10-15 minutes or until toothpick inserted in the center comes out clean. Cool corn sticks in molds on wire racks for 10 minutes. Remove from molds and serve warm.