This Texan has got to eat…

cornbread once in awhile. The Northeast just never produces quality cornbread and passes off stale, crusty, yellow heaps of who knows what as this Southern dinner table nibbler. All I know is that I love corn especially creamed corn. Corn soup with a touch of egg was always my soup of choice when mother cooked. There is no barbeque today, but the dry heat and sunshine reminded me of home. As a welcoming of warm weather, I shall munch on my cornbread as a snack. Yum.

Tossing all the dry ingredients together.

Cheddar and fresh jalapeños.

Sliced but beautiful nonetheless.



Can't wait to dig in.



Jalapeño Cheddar Corn Bread

1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon sugar
1 1/4 cups buttermilk
1 cup canned creamed corn
1 egg
1 cup extra-sharp cheddar
Sliced jalapeños

Preheat the oven to 375 degrees F. Combine the dry ingredients in a bowl. Mix the creamed corn and egg into the buttermilk. Stir the buttermilk mixture into the dry ingredients, combining well. Mix in cheddar and top with jalapeños before pouring batter into pan. Pour the batter into the butter, smooth out the top if necessary, and place in the oven. Bake about 30 minutes, or until the top is lightly brown and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot! (Adapted from Homesick Texan)