TEXAS CORNBREAD

Texas Cornbread image

Provided by Vickie Parks

Time 30m

Number Of Ingredients 14

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1 c yellow cornmeal
1 c all-purpose flour
3 Tbsp granulated sugar
4 tsp baking powder
1 tsp ground cumin
1/2 tsp salt
1 c milk
4 Tbsp unsalted butter, melted
2 large eggs, lightly beaten
1 c corn kernels, fresh or frozen (thawed and drained)
1/2 small red bell pepper, seeded and chopped
2 large scallions, finely chopped
1 large jalapeno pepper, seeded and finely chopped
no-stick cooking spray

Steps:

1. Place a rack in upper third of oven; preheat oven to 375°F. Coat a 9-inch square baking pan with cooking spray; set aside.
2. Combine cornmeal, flour, sugar, baking powder, cumin and salt in a medium bowl.
3. In a small bowl, mix together the milk, butter and eggs. Add milk mixture to the cornmeal mixture, and stir just until almost combined. Add the corn, bell pepper, scallions and jalapeno, and stir just until combined. Spoon batter into the prepared baking pan.
4. Bake until lightly browned and a butter knife inserted in center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes before cutting; serve warm.