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Cornbread: Jalapeno Cheese Cornbread




Source of Recipe


Rad Rod


List of Ingredients




3 cups yellow cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 teaspoon salt

1 teaspoon baking soda

2 heaping tablespoons baking powder

3 jumbo raw eggs (beaten)

3 cups buttermilk (4% Whole ... we want full body taste!)

8 ounces soften butter

8 ounces Velvetta Cheese (cubed 1/2 inch size)

4 ounces Monterey Jack Cheese (grated)

1 cup diced pickled jalapeno peppers

1 cup whole kernel corn (drained)

4 ounces Crisco Shortening (melted in cast iron skillet)

1 large cast iron skillet

1 large mixing bowl



Recipe



1. Pre-heat oven to 425 degrees. Add Crisco to cast iron skillet and pre-heat it in the oven 5 minutes before you pour in your cornbread batter.

2. Combine all said ingredients in mixing bowl, whip it...whip it good! When cornbread batter is thoroughly incorporated, pour it in pre-heated greased skillet and bake for roughly 25 minutes ... keep an eye and nose on it. Once the smell spreads throughout the kitchen, you near done. Touch the top lightly ... if it’s firm, you’re done.

3. Remove from oven and let the cornbread rest 20 minutes before slicing it up. Good eatin’!