DOUBLE CORNBREAD

DOUBLE CORNBREAD image

Categories Bread

Yield 4

Number Of Ingredients 12

"MAKES 24 PIECES
1½ cups all-purpose flour
1½ cups yellow cornmeal
¼ cup sugar
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2½ cups buttermilk
3 large eggs
1 package (10 oz.) frozen corn
6 Tbsp. butter, melted"
"2 jalapeño chiles, seeds and membranes discarded, chopped"

Steps:

______________________________ 1. Preheat oven to 450°F. Grease 13" by 9" metal baking pan. 2. In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In medium bowl, with wire whisk, beat buttermilk and eggs until blended. 3. Add corn, melted butter, and jalapeños to buttermilk mixture. Combine wet and dry ingredients, stirring just until mixed. 4. Pour batter into prepared pan. Bake 22 minutes or until cornbread is golden and toothpick inserted in center comes out clean. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Serve warm.