JALAPENO-CHEESE CORNBREAD


2 cups yellow self-rising cornmeal
1 cup self-rising flour
1 tsp. salt
1 1/2 cups roughly grated Cheddar cheese
2-3 fresh jalapenos, seeds and internal membranes removed, chopped
4 eggs, beaten
1 1/2 cups buttermilk
2 Tbs. vegetable oil

Preheat oven to 400 degrees, and turn on convection if you have that
feature.

1. Blend the cornmeal, flour, and salt in a bowl. Blend all the other
ingredients except the oil in a second bowl. Dump the dry ingredients
into the wet ingredients, and mix completely. If it doesn't flow, add a
little water.

2. Heat the oil in a large iron skillet, tilting the skillet around to
coat
the entire inner surface. Add the batter to the pan, bang it down on a
towel on the countertop, and put the skillet into the oven for about a
half hour at 400 degrees. Check its progress then, and continue baking
until the top is lightly brown.

Allow the cornbread to cool for five minutes, then cut into squares.
This recipe can also be made as muffins, or in those cut little sticks
that look like ears of corn.

Serves eight to ten.

Submitted by Adriana K. - Decatur

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