Jalapeno corn bread – a detailed recipe cooking. 
Photo of the dish: КанаOkada Time: 25 min. Difficulty: easy. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l minced pickled jalapenos or any green chili peppers
- 1 small fresh jalapeno peppers, remove seeds and chop sliced
- 1 1/4 Art. wheat flour
- 1.5 tbsp. cornmeal
- 1 tbsp. l baking powder
- 3 tbsp. l Sahara
- 1 tsp salt
- 1/2 tsp soda
- 2 1/4 Art. yogurt or kefir
- 2 eggs
- 60 gr ghee
Recipes with similar ingredients: flour, chili pepper, eggs, kefir, yogurt, corn flour, jalapenos
Recipe preparation:
- Combine both types of flour, sugar, baking powder, salt and soda. Mix in a separate bowl yogurt, eggs, melted butter and jalapenos. Add the flour mixture and mix the dough until smooth.
- Pour the dough into a greased and sprinkled with cornmeal 23 cm. Cast iron pan. Sprinkle fresh pepper on top jalapenos.
- Bake corn bread in preheated to 230 ° C oven, for 20 – 25 minutes.
