Jalapeno Cornbread

Recipe Index:  Breads/Pastries > Cornbread

Ingredients
1-1/3 cups yellow cornmeal
1 tablespoons baking powder
1/8 teaspoon cayenne pepper
1 cup sour cream
1 large egg, beaten
1/4 cup jalapeno peppers, seeded, finely diced
2/3 cups all-purpose flour
1 teaspoon salt
1 tespoon ground cumin
1/3 cup half & half
1/4 cup melted butter
7 ounce corn kernels, drained
1/2 cup diced scallion (white & light green parts)

Directions
Preheat oven to 425 degrees F. In a bowl, sift together the cornmeal, flour, baking powder, salt, cayenne pepper and cumin. In another bowl whisk together the sour cream and half & half. Add the beaten egg and whisk in thoroughly. Whisk in the melted butter. Add the cornmeal mixture and blend well with a wooden spoon. Stir in the jalapeno peppers, corn kernels and scallion. Pour the mixture into a well greased 11 x 18 baking pan. Bake 20 to 25 minutes or until the edges are brown. Serve hot.
Serves 24