Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Jalapeño-Cheddar Corn Bread



Posts : 16525
Thanked : 805
Join date : 2013-01-12

Jalapeño-Cheddar Corn Bread

Post by Lobo on Thu 11 Feb 2016, 10:24 pm

Jalapeño-Cheddar Corn Bread

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10
Laced with jalapeño peppers and enriched with cheddar cheese, this corn bread is the perfect accompaniment to a hearty chili or stew.

  • Printer Friendly Version

  • 917


  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 cup sugar
  • 1/4 cup finely chopped seeded jalapeño peppers
  • 3/4 cup grated sharp cheddar cheese
  • 1 egg
  • 1 cup buttermilk
  • 4 Tbs. (1/2 stick) unsalted butter, melted

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.


Preheat an oven to 400°F. Grease a 10-inch cast-iron fry pan.

In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeños and cheese. Make a well in the center.

In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.

Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.
Williams-Sonoma Kitchen.

    Current date/time is Sun 23 Oct 2016, 1:11 am