BREAD
Cranberry Muffins Jalapeno Corn Bread
Cream-Style Corn Bread

JALAPEÑO CORN BREAD
Yield: Approximately 10 Slices

1/2 teaspoon soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 extra large eggs, beaten
1 cup sour cream
1 cup Cheddar cheese of choice
2 cups cooked corn kernels
1 onion, minced
2 jalapeño peppers, seeded and chopped fine (or 4 ounces canned)

1. Preheat oven to 400*F.
2. Combine cornmeal, soda, baking powder, salt and vegetable oil. Beat eggs and stir in. Stir in sour cream, cheese, corn and minced onion. Stir in peppers.
3. Spoon into a greased baking dish or jellyroll pan (cookie sheet with sides). Bake 20-30 minute. If the top browns too quickly, lower oven temperature to 375*F. Cool slightly before cutting into squares.

Note: If you desire thicker squares, bake in a smaller, deeper baking dish for a longer time, or until a toothpick inserted comes out dry.


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Food Protection Manager Certification Examination Exp. 9/14/2015