Mel London’s Jalapeño Corn Bread With Cheese

By davidgoodman

Ingredients

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

Details

Servings 1

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 corn-meal 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 by 4 inches) loaf pans and bake in center of oven for 35 to 40 minutes, or until a cake tester comes out clean and dry. Allow the breads to stand for 10 to 15 minutes before turning out on a rack to cool.