Hot'n Spicy Cornbread

Name: Hot'n Spicy Cornbread
Prep time: 10 min
Cook time: 32 min
Yield: 8
Ingredients: 2 eggs; 2/3 cup (150 mL) buttermilk; 2/3 cup (150 mL) milk; 1 cup (250 mL) shredded Cheddar cheese; 3 tbsp (45 mL) butter, melted; 1 cup (250 mL) corn kernels, fresh, or frozen and thawed; 1 seeded and finely chopped jalopeño pepper; 2 tbsp (30 mL) sugar; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) cayenne pepper; 1 cup (250 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1 cup (250 mL) cornmeal; 2 tsp (10 mL) baking powder; 1/2 tsp (2 mL) baking soda

Prep Time 10 mins

Cook Time 32 mins

Serves 8

Difficulty N/A

Ingredients

2 eggs
2/3 cup (150 mL) buttermilk
2/3 cup (150 mL) milk
1 cup (250 mL) shredded Cheddar cheese
3 tbsp (45 mL) butter, melted
1 cup (250 mL) corn kernels, fresh, or frozen and thawed
1 seeded and finely chopped jalopeño pepper
2 tbsp (30 mL) sugar
1 tsp (5 mL) salt
1/2 tsp (2 mL) cayenne pepper
1 cup (250 mL) Robin Hood^® Original All Purpose Flour
1 cup (250 mL) cornmeal
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 425ºF (220ºC).

Step 2:

Line an 8” (20 cm) square baking pan with foil and then grease.

Step 3:

Combine buttermilk, milk, cheese, butter, corn, jalapeño pepper, sugar, salt, cayenne pepper and flour in large bowl. Add remaining ingredients and stir until moistened. Pour batter into prepared pan.

Step 4:

Bake in preheated oven 30 to 32 minutes, or until golden brown. Serve warm.