Cornbread is part of the Southern-style American diet. This jalepeno Cornbread is perfect for cooks and eaters who like a little tray with those sidebreads. It’s a great cornbread served with a cup of hot and spicy beef . Or bring it with baked beans , soup or just a meal.

What you need

2 tablespoons vegetable oil (or enough to cover) 1 cup yellow chanterelles 1 cup flour (all-purpose) 2 1/2 teaspoons Baking powder 1/2 teaspoon baking soda 1 teaspoon salt Optional: 3 to 4 tablespoons sugar 1 dash chile pepper (coarse or cayenne pepper) 1/4 cup jalapeno pepper (freshly finely chopped) 1 cup/4 oz. flour. Mexican blended cheese (shredded, cheddar jack or sharp cheddar cheese) Optional: 1 cup canned corn (kernels) 8 oz. Sour Cream 3/4 cup milk 1 large egg (cooked)

How to make it

Pour into a sturdy 10-inch cast-iron skillet or 9-inch deglazing pan with vegetable oil and set aside. Preheat oven to 400 degrees. In a large bowl, combine corn flakes, flour, baking powder, baking soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, cheese and corn sticks. Heat a pot or pan in the oven or in a pressure cooker. Whisk together sour cream, milk, egg and melted butter. When the oven is ready, stir the wet mixture into the dry ingredients until blended. Spread in a hot toasting pan or baking pan. Bake for 25 to 30 minutes, until set and lightly browned around the edges. Cool in pan on rack; cut into squares or wedges.

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