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| Jalepeno Cornbread |
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1 cup stoneground cornmeal 1 cup unbleached flour 2 ears fresh corn (cut off cob ) 1 finely chopped fresh jalepeno pepper (you may add habanero pepper as well, but watch out for the extra HEAT) |
2 teaspoons baking powder 2 tablespoons sugar 1 teaspoon salt 2 eggs 1 cup milk 1 stick butter |
| Mix all dry ingredients in bowl. Add beaten eggs, melted butter and milk. Finally add fresh corn and peppers. Be careful not to overmix ingredients. Pour batter into well oiled cast iron skillet or muffin pans. Any baking pan that is approx. 8x10 will do, but cast iron is best. Bake at 400 for approx. 20 min. Enjoy!!! | |
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The Rock House Bed & Breakfast 3001 Old Red Ranch Road Dripping Springs, Texas 78620 (512) 858-7013 email: 
Michael & Jo Dillon, Innkeepers |
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