JALAPENO CHEDDAR CORNBREAD

My brother, Gary, and I ate a load of cornbread and beans as children. This was one of our Mother's favorite meals and she made it a lot. We didn't have much choice in the matter, so as my Mother would say, "if you are hungry, you will eat it"...so we did, mostly. My brother can barely even stand to speak of beans to this day, but cornbread, well, that is another story. This recipe post is for him. I figure he can make his own cornbread these days and make it spicy and cheesy just as he likes it best. I love you brother, ENJOY!


JALAPENO CHEDDAR CORNBREAD

COMBINE:
1 CUP FLOUR, (I use 1/2 cup white and 1/2 cup wheat)
1 CUP YELLOW CORNMEAL
1 TABLESPOONFUL BAKING POWDER
1/2 TEASPOONFUL SEA SALT
1 1/2 - 2 TABLESPOONFUL SUGAR

IN A SEPARATE BOWL, BEAT TOGETHER:
2 EGGS
1 CUP MILK
3 TABLESPOONFULS OLIVE OIL

POUR INTO COMBINED DRY INGREDIENT MIXTURE. STIR UNTIL JUST MIXED. THIS MIXTURE SHOULD BE THE CONSISTENCY OF A THICK CAKE BATTER. ADD EXTRA MILK IF NEEDED, I DID! REMEMBER A DRY BATTER EQUALS A DRY CORNBREAD, BUT ACCOUNT FOR THE WATER IN YOUR FROZEN CORN.....

ADD IN, GENTLY MIX (TOO MUCH MIXING EQUALS TOUGH BREAD AND AIR POCKETS)
1 1/4 CUP SHREDDED CHEDDAR CHEESE
2-4 JALAPENOS, CHOPPED
1/2 UP TO 1 CUP CORN, STILL FROZEN OR CANNED OR FRESH, CUT FROM THE COB

PREHEAT OVEN TO 400 DEGREES. NOW YOU HAVE A CHOICE. YOU CAN POUR THIS MIXTURE INTO AN 8X8 PAN SPRAYED WITH NON-STICK SPRAY AND BAKE
       OR
AND THIS IS YOUR BEST CHOICE!
PLACE AN IRON SKILLET, SPRAYED WITH NON-STICK SPRAY AND WITH A FEW TABLESPOONFULS OF OLIVE OIL POURED INTO IT, INTO THE OVEN TO HEAT, ONCE HOT POUR THE OIL INTO YOUR BATTER, STILL GENTLY AND THEN POUR YOUR BATTER INTO YOUR SKILLET AND PLACE IN THE OVEN TO BAKE 25-35 MINUTES, CRISPY ON TOP AND COOKED THROUGH THE CENTER- CHECK WITH EITHER A KNIFE OR TOOTHPICK.
LOVE IT!