recipe: jalapeño cornbread

I want to share a really good cornbread recipe I made the other week with you guys.

After a bit of a disastrous cornbread experience (sorry again Katie, we owe you cornbread), where tablespoons of baking powder were substituted for teaspoons, I was left with a big cornbread craving.

I don't often take much notice of the recipes on the back of bags, but we got 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 or butter
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

(tsp =  teaspoon, tbsp = tablespoon, don't mix them up!)

Preheat oven to 400F.  Prepare an 8" square pan using 1 tbsp. 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 (I used extra virgin olive oil).

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 1/4 cup cheese.  Bake 20-25 minutes or until crusty brown on the top.

Try not to eat it in one day.

Maybe.

P.S. Are there any good recipes you have tried recently???

P.P.S. I'm going to Wilmington First Friday tonight and then the free Philadelphia Orchestra Concert (and hopefully the Hawthorn Yoga event) on Sunday.  Anyone else coming?