Luby’s Jalapeno Corn Bread
Jalapenos, red bell peppers, and corn kernels add color and Tex-Mex taste appeal to this hearty corn bread. Serve it with any favorite entrée - especially anything seasoned with our special Barbecue Sauce.
1/2 cup milk
1/2 cup buttermilk
1 extra-large egg
2 tablespoons vegetable oil
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons diced red bell pepper or pimento
2 tablespoons minced jalapenos
2 tablespoons whole kernel corn
Heat oven to 425°F. Generously grease 8" cast iron skillet or round baking pan.
In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder, and salt until well blended. Add cornmeal and flour. Mix just until dry ingredients are moistened. Fold in red pepper, jalapenos, and corn.
Pour into skillet.
Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Yield: 6 Servings