Jalapeno Corn Bread with Cheese
- 2 1/2 cups yellow cornmeal
- 1 cup stone-ground whole wheat flour
- 1 tablespoon honey
- 1 tablespoon salt
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3 eggs
- 1 1/2 cups buttermilk room temperature
- 1/2 cup oil
- 1 1- pound can cream-style corn
- 6 jalapeno chili-peppers seeded and chopped fine
- 2 1/2 cups sharp cheddar cheese grated
- 1 large onion grated
- In a bowl, stir in cornmeal, flour, honey, salt, baking powder, and baking soda. In a separate bowl, beat the 3 eggs lightly and then stir in the buttermilk and oil, add this mixture to the first bowl. Stir.
- Stir in the can of creamed-style corn, add the seeded and chopped jalapeno peppers and then add the cheddar cheese and the grated onion. Mix after each addition, using a wooden spoon.
- Pour the batter into 3 well oiled, medium-size (8x4-inch)loaf pans and bake at 425 degrees F. for 35 to 40 minutes or until a toothpick placed in the center of the loaves comes out clean.
- Let the bread stand for 10 to 15 minutes in the pans before turning them out onto wire racks to cool.