Here’s an easy side dish for taco night! When working with jalapeno peppers, remember – the heat is in the seeds. For a spicy dish, leave some of the seeds in your halved peppers. For a more mild dish, carefully remove all of the seeds. Either way, wear gloves when halving peppers and removing seeds! Getting hot pepper oil under your fingernails is not a lesson you want to learn the hard way. 😉
Ingredients (Serves 4 as a side dish)
6 Jalapeno peppers, halved lengthwise and seeds (some or all) removed
1/4 cup yellow cornmeal
1/3 cup flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sharp cheddar cheese (shredded or finely chopped)
1/3 cup milk
Directions
Step 1) Arrange pepper halves, cut side up, in a greased baking dish.
Step 2) Combine remaining ingredients in a small mixing bowl.
Step 3) Using a teaspoon or a grapefruit spoon, carefully fill pepper halves with cheesy cornbread mixture.
Step 4) Bake in a preheated 375 degree oven for 15 – 17 minutes or until cornbread begins to turn a golden brown.
Step 5) Remove from oven and serve immediately.
Crowded Earth Kitchen 