Jalapeno Cornbread From El Paso Restaurant

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 1/2 cups cornmeal
• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 1/4 tablespoon salt
• 1/2 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 1 cup egg yolk
• 1/4 cup salad oil
• 1/4 cup minced yellow onion
• 1/4 cup minced green bell pepper, plus
• 3 tablespoons minced green bell peppers
• 1 tablespoon minced jalapeno pepper
• 2 1/2 tablespoons diced pimentos
• 1 1/2 cups whole kernel corn (frozen or fresh)

Recipe

• 1 heat oven to 350 degrees. grease an 8- x 4-inch loaf pan or 8- x 8-inch square pan and set aside. in a large bowl, combine cornmeal, sugar, salt, flour, baking powder and baking soda. in a separate bowl, mix buttermilk, eggs and oil with an electric mixer. pour the buttermilk mixture into the cornmeal mixture and stir well.
• 2 stir in the onion, green pepper, jalapenos, pimentos and corn. pour mixture into prepared pan and bake 18 minutes or until a toothpick comes out clean. if using a square pan, check bread for doneness after 12-15 minutes. serve hot.
• 3 approximate values per serving: 166 calories, 7 g fat, 31 mg cholesterol, 4 g protein, 22 g carbohydrates, 1 g fiber, 374mg sodium, 39 percent calories from fat.