2 cups flour
2 cups cornmeal
1/2 cup sugar
1/2 teaspoon soda
1 teaspo salt
2 teaspo baking powder
Add
3 eggs beaten
1 cup milk
1/2 cup oil
1 - 7 oz can jalapeno peppers (drained)
1 cup shredded cheddar cheese
1/2 bunch green onion chopped
1/2 red bell pepper chopped
Mix first ingredients together and then add the second part. Grease a 12 inch Dutch oven and pour in the batter. I prefer to use parchment paper so the cornbread can be easily removed from the oven and presented on the lid. Bake at 350 for approx. 35 minutes or until center feels firm when pressed. A doubled recipe bakes nice in a 14 inch oven. If you like, you can sprinkle the corn bread with an additional 1/2 cup of shredded cheese.
I have used all 3 of these at one time or another with great success:
Here are 3 starter recipes for sour dough:
Basic Sourdough Starter
1 pk Active Dry Yeast
1 qt Lukewarm water
2 tb Sugar
4 c Flour; sifted
In a large crock, holding at least 3 quarts, add yeast mixed with water. Add sugar and flour, beat to mix. Cover, let rise until light and slightly aged, 24-48 hours. Starter may be kept in refrigerator for 7-10 days without attention. Then, it should be stirred and equal amounts of flour and water added. To keep starter, pour off amount needed for recipe, then add flour and water to
remaining mix. Amount will depend on amount of starter that is left.
Basic Sourdough Starter (with Potato)
Lg baking potato peeled,cube
1 c White flour
1/2 tb Active dry yeast
1 ts Sugar
Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate.
Sour Dough Bread Starter
3/4 c Sugar
3 tb Instant mashed potatoes
1 c Warm water
Mix together and add to starter - Cover. At the end of the day, take 1 cup of starter and return remainder to the refrig. Make bread with this one cup or throw it away.