Four Peppers..Jalapeno Cornbread

 One of Don's co-workers shared these nice peppers with us from his garden.  So we took a few of them and made some yummy jalapeno cornbread!  First, we removed all of the seeds and membranes.

And then after giving them a good chop I added them to my cornbread mixture.

I poured it all into my cast iron skillet that I had already heated and oiled.

  And topped it with a nice mexican blend of cheeses & baked it for thirty minutes.

 Buttery, cheesy, peppery, but not too peppery, delicious.  Thanks for sharing your peppers with us, David!

Here's the recipe:

1 cup of yellow cornmeal
1/2 cup of self-rising flour
1/4 cup of oil
2 eggs
1 cup of buttermilk
1/2 cup sugar
1 teaspoon of salt

Preheat oven to 400 degrees and after 15 minutes place your cast iron pan (if you're using cast iron) into the oven.  (If you are not using a cast iron pan, just oil the pan and wait for the cornbread to be poured into the pan before placing it into the oven).  Combine all of your dry ingredients in a bowl.  Then in a separate bowl, combine your wet ingredients and then add the dry to the wet.  If you are using a cast iron pan, using a pot holder, remove it from the oven, pour your cornbread mix in, and then with the pot holder*, return your pan back to the oven.

*I only emphasize this because I have had my share of not realizing that the pan was hot once I was ready to put my cornbread in the oven.  So be careful!  And enjoy!

The Farmer's Assistant