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Hey Bob - I couldn't find your jalapeno cornbread recipe over at the old country


Philander Seabury
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I don't have it saved anywhere, but I know it off the top of my head.

1.5 cups self raising flour (if you don't have any, use all purpose and a tbls of baling powder)

1.5 cups corn meal

3 tlbs sugar

1 tbls baking powder

1/2 tsp salt

12 oz beer (don't go with a dark beer for this one. A lighter Mexican beer works best)

 

This is the basic cornbread. You can add anything else you want, like:

 

1/2 cup of diced green chiles or Jalapenos

1/2 cup diced onion (I like sweet onion)

1/2 cup sweet corn kernels (if you use caned, drain them)

 

Preheat the oven to 350. Mix everything up. If you are baking it as one loaf, it will take 50 minutes to 1 hour. I like to divide it into a greased 12 cup cupcake pan. If you do it this way, baking time is about 18 to 20 minutes.

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You might have to increase the baking time due to the added moisture, otherwise is should be ok.

Should average out since the dough seemed a little dry to me.  I put the seeds and all in, so it might be a good thing that I only used one jalapeno and lots of poblano.

 

Oops - your right, of course! At 20 minutes the toothpick test says they need a little more time, plus they aren't browned on top yet.  The cornish smell is absolutely heavenly. :)

 

OK, the verdict is in.  Very effing good. :)

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