A friend of mine passed along this recipe not too long ago, and since my jalapeño plant has been producing more peppers than I know what to do with lately, I figured why not put a good chunk of them to use in a batch of cornbread.
This isn’t exactly something you’ll find traditionally served up here in Canada, but it sits right at the heart of southern US cuisine, and once you try it, it’s easy to see why. That hit of jalapeño heat against the slightly sweet, buttery cornbread base is a combination that just makes sense once you taste it.
Instructions
(Experiment 265)Jalapenos cornbread
Ingredients
- 165 g yellow cornmeal
- 40 g sugar
- 150 g all-purpose flour
- 300 g milk
- 60 g melted butter
- 1 egg
- 2 tsp baking powder
- 8 g salt
- 2 jalapenos chopped*
- 1/2 to 1 cup shredded cheddar
- *Make sure your Jalapenos are spicy before mixing them in your bread mix or you will end up will green pepper bread
Instructions
- You can either use a bread pan or a cast-iron skillet for baking this. If you use a cast iron, put it in the oven and preheat at 400F. If you use a bread pan, grease it with butter set it aside and preheat the oven. I like to be extra careful and add parchment paper and oil it, this way it’s nearly impossible for it to stick.
- In a mixing bowl, combine the baking powder, flour, cornmeal, salt and sugar.
- In another bowl combine the egg, milk and melted butter.
- Pour the liquid mix into the dry mix and stir until it’s all combined. Do not over stir or it will develop gluten and it will be crumbly
- Mix in the jalapenos and cheddar
- If you use a bread pan, pour into it and place it in the oven. If you use a cast-iron skillet, remove it from the oven, carefully give it a light oil coating and pour the liquid in
- Bake for 20 minutes and do the toothpick test in the middle, if it comes out clean it’s done, if not bake it another 2-3 minutes and retest.
- Remove from the oven and let it sit for 2 minutes then place the bread on a wire rack to cool completely
