Spicy Corn Bread
Spicy corn bread is a quick one-bowl batter that goes from mixing to oven in a few minutes. The jalapeño is adjustable, from a teaspoon for a mild warmth to a quarter cup for real heat, so you decide how sharp it gets. Sugar and whole corn kernels are optional extras, giving you a plainer savory loaf or a sweeter, more textured one from the same base.
Instructions
Heat the oven to 425°F. Grease an 8-inch baking pan.
In a large mixing bowl, stir together the corn meal, flour, baking powder and salt. If you are using the sugar, add it here too.
Add the milk, egg, shortening and chopped jalapeños to the dry ingredients. Start with a small amount of jalapeño and add more if you want extra heat.
Beat for about 1 minute, until the batter is fairly smooth. If you are using the whole corn, stir it in now.
Scrape the batter into the greased pan and bake for 20 to 25 minutes. The bread is done when a toothpick pushed into the center comes out clean. If you added the corn, allow about 50% more time.
Serve the corn bread hot, straight from the pan.
Make it personal.
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