Recipe - Jalapeno Corn Bread

1 One half cup Yellow cornmeal
One half cup All purpose flour
4 Jalapeno chilies; seeded but
not
; deveined, chopped
2 tablespoon Sugar
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 One half cup Buttermilk
2 Eggs; beaten to blend
3 tablespoon Butter; melted

Preheat oven to 425F. Butter 8inch square baking pan. Mix first 7
ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl.
Add to dry ingredients and stir until just mixed. Pour into prepared pan.
Bake until firm to touch, about 30 minutes.

Serves 8.

Bon Appetit November 1992

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