JALAPENO CORN BREAD : MEXICAN FOOD RECIPE
A delicious counterpoint to spicy chili or a hearty meat dish, fresh jalapeños can be used in place of canned if you have them on hand.
1 small yellow onion
2 garlic cloves
2 tablespoons canned chopped jalapeños
11⁄2 cups bread flour
3⁄4 cup masa harina or cornmeal
1⁄4 cup granulated sugar
41⁄2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
1⁄2 teaspoon vegetable oil
1⁄2 cup canned cream-style corn
1⁄2 cup grated Cheddar cheese
1. Preheat oven to 350°F.
2. Remove the skin from the onion and chop into 1⁄4-inch pieces. Remove the skin from the garlic and mince. Drain off the water from the jalapeños.
3. Mix all the ingredients together in a medium-sized mixing bowl.
4. Pour the mixture into a greased bread pan.
5. Bake for 30 to 45 minutes or until lightly brown on top.