Jalapeño Corn Bread
A change from traditional corn bread, offering both a hot and sweet taste.
1½ cups sifted cake flour
1/2 cup yellow cornmeal
1 Tbsp baking powder
2/3 cup water
3 large eggs
1/3 cup vegetable oil
1/3 cup fresh cilantro, chopped
2 or 3 (to taste) jalapeño chilies, seeded and minced
3½ Tbsp brown sugar
1 tsp salt
Preheat oven to 350°F. Butter an 8" square pan. Mix first 3 ingredients in large bowl. Whisk remaining ingredients together in medium bowl. Add to dry ingredients and stir until well combined. Pour into prepared pan. Bake until tester inserted into center comes out clean, about 15 minutes. Cool slightly. Serve warm or at room temperature.
Makes 9 servings
Allergy Warning: Contains eggs and wheat