Adding jalapeno chilies and corn to this quick Jalapeno Corn Bread recipe will give it a Southwestern flair and a nutritional kick.
1-2/3 cup whole wheat pastry flour
1 cup cornmeal
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup water
1 egg white
1 tablespoon cornmeal
1/4 cup melted butter
1/4 cup chopped jalapeno chili peppers
Note: Can use fresh corn kernels in place of the jalapeno chili peppers if you don't care for the heat.
Preheat the oven to 400 degrees. Mix all of the dry ingredients together. In a separate bowl, combine the water and egg white. Fold the dry ingredients, and the corn or chili peppers if they are being used, into the wet ones. Be careful not to overmix or it will not rise.
Pour the batter into a nonstick 9-by-5-by3-inch loaf pan. Bake for 20 to 25 minutes until golden brown.
Recipe makes 10 servings.
Gift Variation: Cornbread
Combine the dry ingredients below in a jar to give as a gift, or just keep handy for the next time you want to make cornbread!
3 cups sifted flour
3 cups yellow cornmeal
1-1/2 cups instant nonfat dry milk
3-1/2 tablespoons baking powder
2-1/2 teaspoons salt
3 tablespoons sugar (optional)
Include a decorative tag with instructions for making the cornbread:
Combine 2-1/2 cups of the cornbread mix with: 3/4 cup solid vegetable shortening, 3 eggs, lightly beaten and 1 cup water.
Preheat the oven to 425 degrees. Place dry ingredients in a large bowl. Cut the shortening into the dry mix until it resembles coarse crumbs. Add eggs and water and mix well. Bake in an 8 x 8 x 2-inch greased pan for 15 to 20 minutes, or until a knife inserted into the center comes out clean.
Cornbread is very inexpensive and easy to make, can be prepared so that most anyone will enjoy eating it, and is very nutritious! In the USA, we've known about and eaten cornbread since the arrival of the Europeans. Elsewhere in the world, you can almost always find some form of cornbread wherever corn is harvested for food.
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