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alapeno Cornbread

Jalapeno Cornbread

© Siri-Ved Kaur Khalsa

1 large roaster pan (approx. 13" x 20" x 4") or two 10" x 13" x 2" pans (about 60 servings)

10 cups cornmeal
5 cups whole-wheat flour
3/4 cup powdered buttermilk
4 heaping tbsp. baking powder
2 tbsp. salt
3 1/2 cups safflower or olive oil
1 3/4 cups honey
7 cups nonfat milk
10-15 jalapeno chilies, chopped (use the seeds too!)
1 large red onion in 1/4 inch dice

Before mixing batter, have ready:

  • Baking pan lightly sprayed with olive oil
  • All ingredients handy
  • Oven preheated to 350° F, pan of water in bottom of oven

Mix cornmeal, flour, buttermilk powder, baking powder, and salt in large bowl. Add oil, honey and milk. Mix lightly. Add peppers and onion. Mix enough just to combine. Immediately pour into baking pan(s). Bake 350° F till toothpick comes out clean (time depends on size of pan, depth of batter), about 30-35 minutes for small pans, and up to an hour for one large pan. Once the top is browning (check after about 15-20 minutes), cover with foil to prevent over browning.

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