Homemade cornbread is a versatile quick bread that lends itself well to a variety of flavorings. You’ll enjoy this savory recipe that includes a little cheese and spice.

1 cup unbleached flour
1 cup stone-ground cornmeal
2 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
1 4-ounce can chopped chili peppers
3/4 cup shredded Monterey jack cheese
1/4 cup melted butter

Preheat oven to 400°. Lightly grease an 8″ x 8″ baking pan.

Mix the four, cornmeal, sugar, baking powder and salt in a bowl. In another bowl, beat the eggs together with the buttermilk, chili peppers, cheese and melted butter. Pour the wet ingredients into the dry ingredients and stir just until everything is moistened.

Turn the batter into your prepared pan and spread smooth.

Bake for approximately 25 minutes. When done, the bread will be starting to pull away from the pan sides and will spring back when lightly touched in the center.

Yield: 9 servings.

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