CORNY 'N SPICY CORNBREAD
I love cornbread but it usually is a little dry for my tastes. To avoid that this recipe is made with 1/3 cup mayonnaise and 2 eggs and baked in a 10" cast iron skillet. Serve w/ your next Southern meal or turkey dinner, or just as a breakfast food. And yes, the recipe calls for FOUR teaspoons of baking powder (not an error)
Provided by Dedee Royale
Categories Breads
Time 50m
Yield 1 cornbread, 10 serving(s)
Number Of Ingredients 13
Steps:
- Pour milk in a bowl and add the 1 tablespoons lemon juice. Let stand for 5 minutes.
- Meanwhile combine all dry ingredients in a large bowl.
- Make a hole in the center and add beaten eggs, mayonnaise, oil, milk, and mix till just blended.
- Add jalapeno pepper, green pepper, canned corn and blend well.
- Place mixture in fridge for 20 minutes to stand.
- Pour into an oiled 10" cast iron skillet and bake at 425For 20 minutes.
- Remove from oven and spread one tablespoon butter on top.
- Cut into wedges and serve warm.
Nutrition Facts : Calories 223.5, Fat 10.6, SaturatedFat 2, Cholesterol 42.6, Sodium 388.4, Carbohydrate 28.5, Fiber 1.7, Sugar 3.9, Protein 4.9
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