Jalapeño Cornbread

 

 

2 cups self-rising cornmeal

onion powder

2 jalapeño peppers*, finely chopped

2 eggs, beaten

1 cup sour cream

1 cup shredded cheddar cheese

1 cup milk

 

Combine all ingredients. Do not over mix!

Pour into 8×8 pan that has been sprayed with cooking spray.

Bake at 425 for 20-25 minutes.

 

* For milder pepper taste, seed jalapeños. For hotter flavor, leave the seeds in.

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