PEACH-JALAPENO CORNBREAD
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup milk
1/4 cup olive oil
1 egg
2 medium-sized peaches or nectarines, pitted and diced (about 1 1/3 cups)
2 red or green jalapeno peppers, seeded and diced (about 1/3 cup)
Preheat oven to 400 degrees F. Spray an 8-inch square baking pan with cooking oil spray.
Mix cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Make a well in center; set aside.
Beat together sour cream, milk, oil and egg in a small bowl. Stir in peaches and jalapenos and pour into dry ingredients. Stir until just evenly moistened. Spoon batter into prepared pan.
Bake 25-30 minutes, or until a toothpick inserted in center comes out clean. Allow to cool in pan; serve warm.
Makes 1 (8-inch) square, 12 servings
Source: Peaches and Other Juicy Fruits by Olwen Woodier
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup milk
1/4 cup olive oil
1 egg
2 medium-sized peaches or nectarines, pitted and diced (about 1 1/3 cups)
2 red or green jalapeno peppers, seeded and diced (about 1/3 cup)
Preheat oven to 400 degrees F. Spray an 8-inch square baking pan with cooking oil spray.
Mix cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Make a well in center; set aside.
Beat together sour cream, milk, oil and egg in a small bowl. Stir in peaches and jalapenos and pour into dry ingredients. Stir until just evenly moistened. Spoon batter into prepared pan.
Bake 25-30 minutes, or until a toothpick inserted in center comes out clean. Allow to cool in pan; serve warm.
Makes 1 (8-inch) square, 12 servings
Source: Peaches and Other Juicy Fruits by Olwen Woodier
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