Jalapeno Cornbread

I have always loved warm cornbread with a slowly melting square of butter on top; it reminds me of being a kid for some reason...even though I don't remember eating cornbread all that often. In search of the perfect recipe for a late summer lunch, this one seemed rather promising. From the LiveToEat blog and tweaked slightly I bring to you this cornbread recipe! I definitely plan to make this again but I would like to experiment with more add-ins like chorizo, cheddar cheese, sun dried tomatoes or mushrooms!

Jalapeno Cornbread

(I'd like to say that this serves 5, but my boyfriend and his roommate devoured it....so, it serves 2 1/2)

Ingredients:

3/4 cups cornmeal (I used Indian Head Stone Ground)

1/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

3/4 cups soy milk

1 large egg (I used 1/4 cup fake eggs)

4 tablespoons melted butter

1 heaped cup frzoen sweet yellow corn kernels

2 large jalapenos seeded and diced

1 1/2 teaspoons cayenne powder

1/4 cup sliced scallion pieces

Directions:

1. Preheat oven to 400 degrees

2. In a bowl mix together the cornmeal, flour, baking powder, salt, sugar, and cayenne powder

3. In a separate bowl whisk together the milk, egg and butter

4. Combine the egg mixture wih the dry ingredients and add in the chopped peppers, corn and scallions

5. Butter a cast iron skillet and pour the batter into the pan, bake for 30 minutes until a skewer comes out clean.

Serve warm with butter and enjoy!!