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Posted by AllieK - November 05, 2004
Luby's Jalapeno Cornbread
1/2 C. whole milk
1/2 C. buttermilk
1 extra large egg
2 Tbsp. oil
1 Tbsp. Sugar
1/2 tsp. baking powder
1 C. white or yellow cornmeal
1/3 C. all purpose flour
1 1/2 Tbsp. diced red bell pepper
1 1/2 Tbsp. drained stemmed and chopped jalapenos
1 1/2 Tbsp. whole kernel corn
Preheat oven to 425°F. In a large mixing bowl, whisk together milk,
buttermilk, egg, oil, sugar, salt, and baking powder, add cornmeal
and flour; mix well. Blend in red pepper Jalapenos, and corn. Place
in greased pan or cast iron skillet and bake at 375°F for 20 to 25
minutes.
Luby's Jalapeno Cornbread
1/2 C. whole milk
1/2 C. buttermilk
1 extra large egg
2 Tbsp. oil
1 Tbsp. Sugar
1/2 tsp. baking powder
1 C. white or yellow cornmeal
1/3 C. all purpose flour
1 1/2 Tbsp. diced red bell pepper
1 1/2 Tbsp. drained stemmed and chopped jalapenos
1 1/2 Tbsp. whole kernel corn
Preheat oven to 425°F. In a large mixing bowl, whisk together milk,
buttermilk, egg, oil, sugar, salt, and baking powder, add cornmeal
and flour; mix well. Blend in red pepper Jalapenos, and corn. Place
in greased pan or cast iron skillet and bake at 375°F for 20 to 25
minutes.