Another Recipe from the Treebeards’ Cookbook… Treebeards’ Jalapeño Cornbread

Transcription

Another Recipe from the Treebeards’ Cookbook… Treebeards’ Jalapeño Cornbread
Another Recipe from
the Treebeards’ Cookbook…
Treebeards’ Jalapeño Cornbread
350º
Creamed corn and Cheddar cheese make this cornbread moist and a few jalapeño peppers give it
a kick. Adjust the amount of jalapeño peppers to accommodate your individual taste.
Our cornbread is especially good with our red beans and rice, and chili, for a winter meal.
Purchase our cookbook and spices to make those and many other favorite Treebeards' recipees.
Available at all locations, or see the Treebeards Web site for ordering information.
51/2 teaspoons baking powder
1
/2 cup chopped onion
1
/2 cup chopped jalapeño peppers
1 teaspoon salt
1
/2 cup vegetable oil
6 tablespoons sugar
5 cups grated Cheddar cheese
5 cups yellow corn meal
2 eggs, beaten
21/2 cups milk
11/2 cups creamed corn
Spray a 9 x 13-inch baking pan with non-stick spray. Set aside.
In a large bowl, mix baking powder, salt and vegetable oil. Add remaining ingredients and mix
well. Pour batter into the prepared pan.
Bake at 350º for 1 hour or until cornbread tests done.
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Serves 12.
A little trivia
Cornbreads were being made by Native Americans long before the first Europeans settled in the
Americas. The earliest cornbreads were called “pone” and were simple mixtures of cornmeal, salt
and water. Cornbreads were popular during the American Civil War because they were very cheap
and could be made in many different forms. They could be baked, high-rising loaves or simply
fried for quick meals. Today, Northern cornbreads use significant amounts of sugar and flour
while Southern cornbreads use very little or none at all. Cornbreads are now considered a
Southern staple.
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