The Cookbook

Really Good Cornbread!
*adapted from a Martha Stewart recipe

Saute in iron skillet:
1 stick butter
1 clove garlic
chopped red bell pepper
1 jalapeno, diced
1 small can sweet corn w/o liquid
1 small can cream corn

In separate bowl sift together:
1 1/2 C yellow cornmeal
1 C flour
1/8 - 1/4 C sugar (I use 1/8 and a pinch)
1 tsp. salt
1 tbsp baking powder

Add to sifted ingredients:
2 beaten eggs
1 1/2 C buttermilk

Mix sauteed stuff in with above and add 1 C Monterrey Jack cheese.

Return all to skillet and bake at 350 for 35 mins.

YUMMY!

jude