375 for 30 minutes
1/4 C Butter
2 TB Olive Oil
1/2 C Finely Chopped Green Onion
1 Clove Garlic, Crushed
2 Canned Jalapenos, chopped
1/2 C Chopped Cilantro
1 C Milk
1 Egg Slightly Beaten
1 tsp Baking Powder
1 C Self Rising flour
1/2 C Shredded Cheddar
1/4 tsp Paprika
Cooks note: I am lazy, and seeing the finely chopped anything leads me to the
food processor. Put in the wet stuff except for the egg and you get consistently
chopped slurry. Add the egg and pulse once for slightly beaten, then put it all
in a larger bowl. Fold in the flour and corn meal by hand. I'm not sure what
self rising flour is, but the supermarket has it. Sprinkle the cheese and
paprika on top before you pop it into the oven. Using the food blender chops the
cilantro, and onions consistently fine for the cornbread.
