bread-jalapeno corn bread with cheese

By momofsixplus1

Ingredients

• 2 1/2 cups yellow cornmeal
• 1 cup stone ground whole-wheat flour
• 1 tbsp honey
• 1 tbsp salt
• 4 tsp baking powder
• 1 tsp baking soda
• 3 eggs, at room temperature
• 1 1/2 cups buttermilk, at room temperature
• 1/2 cup vegetable oil
• 1 17oz can cream-style corn, drained
• 6 jalapeno chili peppers, seeded and chopped
• 2 1/2 cups grated sharp cheddar cheese
• 1 large onion, grated

Preparation

Step 1

preheat oven to 425 degrees. in a large bowl combine the corn meal, flour. honey, salt, baking powder and baking soda. in a separate bowl, beat the eggs slightly and stir in the buttermilk and oil. add the egg mixture to the cornmeal and flour. stir well. add the corn, peppers, grated cheese and onion, mixing well after each addition.

pour the batter into three well buttered, medium sized ( 8 x 4 inches) loaf pans and bake in center of oven for 35-40 minutes, or until a cake tester comes out clean and dry. allow the breads to stand for 10-15 minutes before turning out on a rack to cool.