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Jalapeño
Cornbread
2 pounds hot ground bulk
sausage
Cook, breaking into granules.
When done, drain and set aside
3 cups yellow corn meal
1/2 cup self rising flour
1 softball size onion, chopped
1 large bell pepper, chopped
1/2 cup chopped jalapeño pepper, or to taste
2oz. jalapeño pepper juice
18oz. can Mexicorn
4 eggs
1/4 vegetable oil
1-1/2 tsp. baking powder
1-1/2 tsp. salt, or to taste
1 pound ex sharp cheddar cheese
1 rounded T. minced garlic
1/2 qt. buttermilk
2 tsp.
Satan's Breath® Cajun Blend
, or to taste
Preheat oven to 350oF. Put all the above in a large
mixing bowl. Mix good until you have a even blend.
Now grease a 15”x10”x2” Pyrex dish and pour the batter
in. Bake approx. 1 hour until a tooth pick will come out
of the bread clean. Time could vary with different
ovens.
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