Spicy Roasted Red Pepper and Cheese Corn Breads
| Yield: | 1 Servings |
| Categories: |
| 2 | c | Yellow cornmeal |
| 1 | c | All purpose flour |
| 2 | ts | Double acting baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | tb | Sugar |
| 2 | lg | Eggs |
| 1 1/4 | c | Buttermilk |
| 3 | tb | Unsalted butter; melted and cooled |
| 4 | Pickled jalapeno chilies; seeded and minced | |
| 1 | c | Canned creamed style corn |
| 1 | Jar (7 oz) roasted red peppers; drained well, patted dry, and chopped fine (about 3/4 cup) | |
| 2 | c | Coarsely grated monterey jack |
| 1/3 | c | Minced fresh coriander |
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