Jalapeño Cornbread

Name: Jalapeño Cornbread
Yield: Serves 6
Ingredients: 2 tablespoons, vegetable oil plus 1 additional teaspoon; 2 , medium jalapeño chiles, seeded and minced; 1 , medium red bell pepper, seeded and minced; 1 cup (5 ounces/142 grams), yellow cornmeal, preferably stone-ground; 2 teaspoons, packed light brown sugar; 3/4 teaspoon, table salt; 1 teaspoon, baking powder; 1/4 teaspoon, baking soda; 1/4 teaspoon, ground black pepper; 1/2 cup, boiling water; 3/4 cup, buttermilk; 1/8 teaspoon, Tabasco sauce; 1 , large egg, lightly beaten; 1/2 cup, shredded sharp cheddar cheese

Desserts or Baked Goods
Quick Breads

Appears in Cook's Country February/March 2005

Nothing quite makes chili a meal like fresh cornbread. And for spice lovers, jalapeño cornbread is the best choice. For a crisp, golden-brown crust, an extremely hot cast-iron skillet is essential.

SERVES 6

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