Luby’s Jalapeno Cornbread

by admin on March 11, 2010

1/2 C. whole milk
1 1/2 Tbsp. diced red bell pepper
1/2 C. buttermilk
1 1/2 Tbsp. drained stemmed and chopped jalapenos
1 extra large egg
1 1/2 Tbsp. whole kernel corn
2 Tbsp. oil
1 tsp. salt
1 Tbsp. Sugar
1/2 tsp. baking powder
1 C. white or yellow cornmeal
1/3 C. all purpose flour

Preheat oven to 425 degrees. In a large mixing bowl, whisk together milk, buttermilk, egg, oil ,sugar ,salt , and baking powder, add cornmeal and flour; mix well. Blend in red pepper Jalapenos, and corn. Place in a greased pan or cast iron skillet and bake at 375 for 20 to 25 minutes.

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