food: cornbread

This Sunday I decided to do something different - cook the recipe on the back of the cornmeal bag.

You see, I had this new cornmeal from Whole Foods (Arrowhead Mills Organic Yellow Corn Meal) and fresh jalapenos from my Mom's garden and some cheddar that needed using up, so it was perfect!

It turned out so good, moist, a bit fiery but not too much, and just made us want to keep going back for more.  I tried to get a good photo of it, but by the time I realized I should get an image, we just had a line of cornbread left.

Jalapeño Cornbread

1 cup onion, finely chopped
1 tbsp. oil (they say vegetable but I used olive oil)
1 cup white flour
1 cup cornmeal
1 tbsp. baking powder
1/2 tsp. salt
2 eggs
1 cup milk
3 tbsp. butter or oil (I used olive oil)
1 1/4 cup sharp cheddar cheese, grated
2-4 jalapeño peppers, finely chopped

Preheat oven to 400F.  Prepare an 8" square pan using oil or butter (I used butter).

Sauté the chopped onion in the oil until just limp, about five minutes.  Combine the flour, cornmeal, baking powder and salt in a mixing bowl, blending well.  Separately beat together the eggs, milk and 3 tbsp. oil or butter.

Add the milk mixture to the dry ingredients beating until just moistened.  Stir in the onions, 1 cup of the cheese and the jalapeños.  Pour into the prepared pan and top with the remaining cheese.  Bake 20-25 minutes or until crusty brown.

Try not to eat it in one day.  Maybe.