I have been craving corn bread for some time and decided tonight was the night. Continuing with the Mexican theme Alex and I started this week, I shook up the corn bread with some cheese, onions and jalapeno. WHOOHOOO!!!!!!
This was the side dish to my ultimate, FANTASTIC, Mexican, main course. But the main course is a SECRET...until tomorrow. It is killing me not to tell you what our main course was tonight...but, I have to hold you in suspense! Your mouth should be watering now...In the meantime, you're going to have to settle with my spicy corn bread. :)
The best part about this corn bread is it is easy as all get out to make even better! I followed the directions on the side of the Quaker Corn Meal box:
1-1/4 cups all-purpose flour
3/4 cup Quaker Corn Meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg beatenI and added 3/4 cup of cheddar cheese, half a jalapeno...which I later realized was a MONSTER sized serrano - HOLY SPICINESS!!!!- and three green onions chopped. Mix it all up and follow the directions on the side of the cornmeal box. Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted comes out clean. Serve warm. 9 Servings.Now, note that the recipe on the side of the Quaker Corn Meal box says '9 Servings'. Now look at what Alex did before I could stop him. When I asked him why he cut it into such small pieces he said he likes them small because they taste yummier that way. I beg to differ...I think they taste better when they are HUGE Texas sized pieces...but I guess I will have to continue to crave a big bite into a BIG piece of corn bread.
This was how he served them up on our plates. :)