Jalapeno Cornbread from El Paso Restaurant

Ingredients

• 1 1/2 cups cornmeal
• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 1/4 tablespoon salt
• 1/2 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 1 cup egg yolk
• 1/4 cup salad oil
• 1/4 cup minced yellow onion
• 1/4 cup minced green bell pepper, plus
• 3 tablespoons minced green bell peppers
• 1 tablespoon minced jalapeno pepper
• 2 1/2 tablespoons diced pimentos
• 1 1/2 cups whole kernel corn (frozen or fresh)

Directions

1. 1

   Heat oven to 350 degrees. Grease an 8- x 4-inch loaf pan or 8- x 8-inch square pan and set aside. In a large bowl, combine cornmeal, sugar, salt, flour, baking powder and baking soda. In a separate bowl, mix buttermilk, eggs and oil with an electric mixer. Pour the buttermilk mixture into the cornmeal mixture and stir well.

2. 2

   Stir in the onion, green pepper, jalapenos, pimentos and corn. Pour mixture into prepared pan and bake 18 minutes or until a toothpick comes out clean. If using a square pan, check bread for doneness after 12-15 minutes. Serve hot.

3. 3

   Approximate values per serving: 166 calories, 7 g fat, 31 mg cholesterol, 4 g protein, 22 g carbohydrates, 1 g fiber, 374mg sodium, 39 percent calories from fat.