Cornbreadslice

Corn Bread

1-½ cups       Buttermilk (powdered buttermilk works fine)

3                      Eggs

½ cup            Vegetable oil

1 bag              gfGoodies Breading and Batter mix

½  cup            Yellow cornmeal

1/3 cup          Sugar

1 tsp               Salt

2 tsp               Baking powder

1-2                   Jalapenos, seeded and diced (optional)

½ cup            Cheddar cheese, grated

1 Tbsp           Butter

Preheat oven to 375 degrees. Whisk together buttermilk, eggs, and oil in a mixing bowl. In a separate bowl, combine Breading and Batter, cornmeal, sugar, salt and baking powder. Add the dry ingredients to the wet ingredients, whisking until smooth. Mix in peppers and cheese. Transfer batter into oiled muffin tins and fill ¾ full. For a traditional method, place skillet and butter in pre-heating oven. Once butter is melted, pour corn bread batter into pan. Bake 20 minutes for muffins, 25 minutes for skillet bread.