Corny 'n Spicy Cornbread
photo by Dedee Royale
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
1 cornbread
- Serves:
- 10
ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour, sifted
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 large eggs, beaten
- 1 cup milk
- 1 tablespoon lemon juice
- 1⁄3 cup mayonnaise
- 1⁄4 cup vegetable oil
- 4 tablespoons jalapeno peppers, minced
- 2 tablespoons green peppers, minced
- 1⁄2 cup canned kernel corn, with pimentos, drained
directions
- Pour milk in a bowl and add the 1 tablespoons lemon juice. Let stand for 5 minutes.
- Meanwhile combine all dry ingredients in a large bowl.
- Make a hole in the center and add beaten eggs, mayonnaise, oil, milk, and mix till just blended.
- Add jalapeno pepper, green pepper, canned corn and blend well.
- Place mixture in fridge for 20 minutes to stand.
- Pour into an oiled 10" cast iron skillet and bake at 425For 20 minutes.
- Remove from oven and spread one tablespoon butter on top.
- Cut into wedges and serve warm.
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RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>