Ingrients & Directions


2 c Unsifted all-purpose flour 2 lg Eggs
2 c Yellow cornmeal 1 ea Large sweet red and green
1/4 c Sugar -pepper, seeded and finely
2 tb Baking powder -chopped
1 ts Salt 1 Jalapeno pepper, seeded and
1 1/2 c Milk -finely chopped
1/3 c Butter or margarine, melted

1. Heat oven to 375’F. Grease two 8 inch-square baking pans.

2. In large bowl, combine flour, cornmeal, sugar, baking powder, and
salt. In 1-quart measuring cup or small bowl, beat milk, butter, and
eggs until well blended. Stir milk mixture into flour mixture just
until dry ingredients are moistened. (Mixture will be lumpy.) Fold in
peppers.

3. Divide batter into greased pans. Spread to level surface. Bake 30
to 35 minutes or until surface is golden brown and toothpick inserted
in center comes out clean. Cool pans 10 minutes on wire rack. Cut
each pan of corn bread into quarters; serve warm.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Yields
8 servings