Jalapeño Cornbread

This traditional cornbread recipe was adapted from "Guardian Service Tested Recipes" to suit the Californio theme of our Gold Rush Stuffing in last year's Thanksgiving post on roast turkey. It cooks to golden-brown perfection in the 10" Guardian Service Breakfast Fryer.

Jalapeño Cornbread

1 medium onion, chopped
2-3 jalapeño peppers, seeded, finely chopped
1 cup flour
2 tsp. baking powder
1 tsp. salt
2 T. sugar
2 cups cornmeal
2 eggs
2 cups milk or buttermilk
4 T. melted butter, plus more for sautéing onion and peppers

1. Melt butter in 10" Guardian Service breakfast fryer and reserve 4 T for batter. In remaining butter, sauté onion and peppers until tender.
2. Sift together flour, baking powder, salt and sugar. Add cornmeal.
3. Beat egg, add milk.
4. Mix quickly with dry ingredients and pour batter over the onion and pepper mixture.
5. Pour melted butter over top and cut through batter with a spatula.
6. Bake in oven at 400℉ (or in a layer pan on high in Guardian Service Kettle Canner) for 20-30 minutes or until a toothpick inserted at the center comes out clean.