Tuesday, July 3, 2012

Jalapeno Pepperjack Corn Bread

Jalapeno Pepper Jack Corn Bread
Serves: 8+

1 package honey corn bread dry mix
(This is what I used)
1 egg
1/3 cup of melted bacon grease (or butter)
2/3 cup buttermilk
2 fresh corn cob kernels
1 cup shredded pepper jack cheese
1/4 cup diced green chilies
1/2 diced seeded jalapeno
1 tablespoon diced fresh parsley


Preheat oven to 400 degrees
Well grease an 8x8 casserole dish with butter
Mix all ingredients together in large mixing bowl, reserving half of the shredded cheese mixture for sprinkling on top.
Bake 23-27 minutes or until light golden brown, and a toothpick comes out clean when inserted in the middle.
Let cool and turn out of baking dish.
Serve with ham and bean stew (Ham and Bean Soup)

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