Western Style Jalapeño Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1/3 cup all-purpose flour 1 tablespoon sugar -- optional 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 2 large eggs -- beaten 1 cup buttermilk 1/3 cup onions -- minced 1 cup creamed corn -- 8 ounce can 2 tablespoons green peppers -- minced 2 tablespoons jalapeño peppers -- chopped 1/2 cup cheddar cheese, shredded

Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish. Grease the skillet or dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35 minutes or until golden brown. Cool slightly and serve immediately.

Jalapeño-and-Fresh Corn Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup hot water 1/4 cup sun-dried tomato bits 1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon baking soda 3/4 teaspoon salt 1 cup nonfat buttermilk 2 tablespoons vegetable oil 2 egg whites -- lightly beaten 1 egg -- lightly beaten 1 cup fresh corn cut from cob -- (2 ears) 1/2 cup sliced green onions 3 tablespoons minced jalapeño pepper 1 clove garlic -- minced Vegetable cooking spray

Combine hot water and tomato bits in a bowl; cover and let stand 10 minutes. Drain and set aside.

Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir well. Add tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well. Add to dry ingredients, stirring just until moistened.

Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 375 deg for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Yield: 16 servings (serving size: 1 [2-1/4-inch] square).

Cowboy Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons vegetable oil -- divided 1 cup yellow cornmeal 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup low-fat buttermilk 4 ounces chopped green chiles -- (1 can) undrained 1 egg -- beaten 1 cup frozen whole kernel corn -- thawed 10 red bell pepper strips

Coat an 8-inch cast iron skillet with 1 teaspoon oil. Place in a 400 degrees oven for 10 minutes.

Combine the cornmeal and next 4 ingredients in a large bowl.

Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn.

Spoon into preheated skillet. Arrange pepper strips on top of batter. Bake at 400 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Yield: 10 servings.

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NOTES : This chile-flavored cornbread is a great way to sneak in vegetables. Serve it with chili, soup, or stew or use it for hamburger buns. And be sure to tell your kids it's a favorite with ropers, bulldoggers, vaqueros, and cowboys of every stripe.

Adobe Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons vegetable oil 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon chili powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plain nonfat yogurt 8 3/4 ounces no-salt-added whole kernel corn -- (1 can) drained 4 ounces chopped green chile peppers -- (1 can) drained 1 egg -- lightly beaten 1 egg white -- lightly beaten

Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.

Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.

Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean. Yield: 12 servings (serving size: 1 wedge).

Buttermilk Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup cornmeal 1/4 cup sugar 1 tablespoon double-acting baking powder 1 teaspoon baking soda 1 egg 1 1/3 cups buttermilk 3 tablespoons butter -- melted

Stir together dry ingredients. Separately, beat together egg, milk, and butter. Pour liquid ingredients into dry; stir only to moisten. Pour immediately into buttered 8" square pan. Bake at 425 degrees for 30 minutes.

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NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalapeño pepper (seeded, of course) to batter before baking.