Jalapeño Corn Bread
Posted by: Polly Moller 10 years, 7 months ago

This is my adaptation of the Morgan family recipe my late partner Paul was famous for making.


1 cup yellow cornmeal (plus more as needed)
2 tsp. baking powder
1 tsp. salt
2 cups corn
1 cup milk or soymilk
1/2 cup vegetable oil
1 egg or egg substitute
2 diced bell peppers
1 can minced jalapeños
grated Mexican cheese mix

Mix all ingredients except cheese.

Grease iron skillet and preheat in oven to 350˚.

Pour batter into hot skillet and top with grated cheese.

Bake about 30 minutes or until cheese is bubbly and slightly brown. 

Recent Blog Posts

Upcoming Shows

Contact Reconnaissance Fly