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I have seen and tried many recipes for jalapeno cornbread - all very good. Not many recipes for a jalapeno quick bread. This recipe is largely taken from the dirtygourmet.com in their ideas for backpacking breakfasts. Never actually taken this on a backpacking trip, but the bread seems pretty durable. Taken it on plenty of campouts and I have never brought home any leftovers. I like it spicy, so I include the seeds in the bread - tends to give some spicy surprises, a milder version can easily be made by removing the seeds.

Step 1: The Ingredients

Preheat oven to 350.

Dry team:

3 c flour

1 T baking power (yup - a tablespoon - recipe has some lift)

1/2 t cayenne pepper (yup - a teaspoon - recipe has some kick)

1 t salt

1 jalapeno pepper - diced (I include the seeds for some surprising heat)

The cheese team:
1 c parmesan cheese by volume (I grate my own so there is quite a bit of air, if you must use the green bottle I'd guess about 1/4 would do) 1 c sharp cheddar (I used the pre-shredded stuff from the store)

Wet team:

1 egg lightly beaten

1 1/4 c milk

3 T butter (melted)

3/4 c sour cream

Combine the dry ingredients in a large mixing bowl

Mix the wet ingredients in a different bowl.

Add the wet to the dry, just like any other quick bread.

Bring the cheese team to the party.

Mix well.

Lube a 5x9 loaf pan - my lube sprays from a can, I suspect most oils would work.

Dump the ingredients in the loaf pan - garnish with a sliced jalapeno (I don't think this pepper adds much heat)

Bake for 55 to 60 minutes - a bamboo skewer should come out clean.

Let cool - enjoy - share if you must.

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