On Saturday, April 20, 2019 at 9:38:22 AM UTC-10, U.S. Janet B. wrote:
> I made Jalapeno Corn Bread to go with the sausages for supper. I used
> the recipe fro Bernard Clayton's New Complete Book of Breads.
>
> Jalapeno Corn Bread
>
> 2 pans, about 8 servings
>
> 2 1/2 cups yellow cornmeal
> 1 cup bread or all purpose flour
> 2 tablespoons sugar
> 1 tablespoon salt
> 4 teaspoons baking powder
> 1/2 cup nonfat dry milk
> 3 eggs
> 1 1/2 cup warm water
> 1/2 cup cooking oil
> 1 16-ounce can cream style corn
> 6 to 8 jalapeno canned peppers (I had some frozen fresh and used 4
> instead)
> 2 cups grated sharp Cheddar cheese
> 1 large onion grated
>
> 2 9x11 or 9x9 pans greased (I used a preheated 12 inch cast iron
> skillet and a 9x9inch foil pan)
> Preheat oven to 425F
> Stir together the cornmeal, flour, sugar, salt, baking powder, and
> powdered milk
> in a smaller bowl lightly beat the eggs and stir in the warm water and
> oil. Pour the liquid mixture into the cornmeal mix and then stir in
> the corn, chopped peppers, cheese and grated onion.
> Pour into prepared pans.
> Bake until bread tests done with toothpick, about 30 minutes
>
> Janet US

That sounds pretty good. I've never made cornbread with peppers, cream corn, and cheese. Why not? Beats me since it's all good.