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IBG Jalapeno Cornbread<br />
William Seaver – Island Bar & Grill<br />
½ cup whole milk<br />
½ cup buttermilk<br />
1 egg, extra large<br />
2 tablespoons vegetable oil<br />
1 tablespoon sugar<br />
½ teaspoon baking powder<br />
1 cup cornmeal<br />
1/3 cup flour<br />
1 ½ tablespoons red bell pepper, diced<br />
1 ½ tablespoons jalapenos, chopped and stemmed<br />
1 ½ tablespoons corn<br />
Salt – to taste<br />
• Preheat oven to 425 degrees. In a large mixing bowl,<br />
whisk together milk, buttermilk, egg, oil, sugar, salt,<br />
and baking powder.<br />
• Add cornmeal and flour, mix well.<br />
• Blend in red pepper, jalapenos, and corn.<br />
• Place in greased pan or cast iron skillet and bake at<br />
375 for 20 to 25 minutes.<br />
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