Mexican Corn Bread with Peppers Recipe

Cornbread is the perfect accompaniment to a big bowl of chili.  Perfect for game day or on a cold, rainy day, a big bowl of steaming hot chili with just the right amount of kick to it is so good.  Here is the perfect recipe for and easy to make cornbread to go with your chili, with a nice little kick to it too.

Mexican Corn Bread with Peppers Recipe

1 cup yellow corn meal
2 tablespoons granulated sugar
1 cup whole milk
1 1/2 tablespoons butter, melted
1 cup all-purpose flour
1 teaspoon salt
1 large egg, well beaten
3 teaspoons baking powder
1 small jalapeno, finely chopped

Mix together all of the above ingredients in a large mixing bowl in the order they are given in the recipe making sure to mix thoroughly after each ingredient addition. Lightly grease a 10″ by 10″ baking dish and spoon your bread batter into the dish. Preheat oven to 400 degrees and bake your bread for 30-40 minutes or until center is done. Remove from oven and let cool for 15 minutes before serving.

As with any recipe that you want to add some heat to, you can adjust the amount of chili’s that you add to this or you can even experiment a bit and try adding a bit of bell pepper or one of the peppers that you use in your favorite chili recipe. Start with small amounts first and add more the next time.

Give this Mexican Corn Bread recipe a try next time game day is at your place. It comes together quickly and tastes great.

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