Cheesy Jalapeno Cornbread

As I mentioned in the last post, I love watching Ree and her episodes of Pioneer Woman. I used this recipe, but took out some of the ingredients to make a simple cheesy cornbread. I loved this jalapeno cornbread and will be making it again. 

I am thinking about adding in 1 more small jalapeno to the batch next time I make it.

Ingredients:

1 cup yellow cornmeal

1/2 cup all purpose flour

1 Tbsp. baking powder

pinch of salt

1 cup buttermilk

1/2 cup milk

1 whole egg

1/2 tsp. baking soda

1 cup grated Cheddar cheese

1/4 cup shortening

2 Tbsp. butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

What To Do:

Preheat oven to 425F

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir together until combined. Fold in the cheese. Set aside.

In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

In a skillet, melt the butter over medium heat. Saute the peppers and onions until soft. Pour the batter into the skillet with the veggies. Spread to even out the surface. Batter should sizzle. Cook for 1 minute then transfer to the oven.
**If you don't have a skillet that you can put in the oven, just mix the veggies into the cornbread mixture and pour into a baking dish.

Bake for 20-25 minutes until golden brown.