Cajun Corn Bread

Course : Breads
Serves: 16
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1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup yellow cornmeal -- preferably stone ground
2 large eggs -- slightly beaten
1/4 cup lard/vegetable shortening -- melt
1/4 cup whipping cream
3/4 cup milk
1/2 cup onion -- chop fine
3 medium canned or fresh jalapeno peppers -- seed, mince

Preparation / Directions:

Preheat oven to 425~. Generously grease 2 corn-bread pans or 18 muffin cups. If using cast-iron pans, place greased pans in hot oven 20 minutes while preparing butter. For a crispy outside crust, batter should sizzle and hiss when spooned into pans. Sift flour, baking powder, salt and sugar into a large bowl. With a fork, blend in cornmeal. Add remaining ingredients to bowl; stir just until all dry ingredients are moist. Do not overbeat. Pour batter into each division in pan, filling each about 2/3 full. Bake in preheated oven until top springs back when pressed with fingertips, 20 minutes. Serve hot.

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