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You can find plenty of jalapeño peppers at farmers markets now. The hot little peppers grow easily and produce bunches of peppers per bush. I like to make my own salsa, and when I’m in the mood for a spicy cornbread, I’ll add some jalapeños to the mix.
The cornbread recipe I use is a simple one that my grandmother and great grandmother used. You’ll find many different Southern-style cornbread recipes, but what my grandmother and great grandmother prepared consisted of a course- or medium-ground cornmeal with nothing more than either milk or water and a pinch of salt.
If you want to try this tasty cornbread, here’s what you’ll need:
1 cup of cornmeal – medium ground
1 jalapeño pepper seeded and finely chopped
½ small onion finely chopped
½ cup of water or milk
A pinch of salt
¼ cup of Canola oil
In a medium-sized bowl, mix your cornmeal, water, chopped jalapeño pepper and chopped
onion. Add your salt. (Be sure to use at least medium-ground cornmeal. Corn flour or a lighter texture will absorb the cooking oil and will be too greasy.)
Pour your oil in a small frying pan and heat to medium. Using a large mixing spoon, scoop up one spoonful of mix and drop it gently in your pan. (The mixture may appear thick, but this is OK. If it appears too dry, then add just a tiny bit more of water or milk.)
Add three more scoops to your pan and allow them to cook about two minutes on each side or until golden in color.
Remove your cooked cornbread cakes and allow them to drain on a towel. That’s it.
This tasty Southern-style cornbread will have a thick texture in the center. You can slice the cornbread in half to add ham, cheese, tomato or bacon. Cornbread goes with just about any entrée you prepare - fried chicken, fish, ham, shrimp and beef. You’ll also enjoy the cornbread with a variety of soups and stews.
– Bobbie Whitehead