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(Experiment 265)Jalapenos cornbread

A friend of mine gave me that recipe not so long ago and since the Jalapenos plant I have has a bunch of them why not try making cornbread with it?

Not something we see traditionally served up in Canada but it’s at the center of southern US cuisine.


You need

  • 165g yellow cornmeal
  • 40g sugar
  • 150g all-purpose flour
  • 300g milk
  • 60g melted butter
  • 1 egg
  • 2tsp baking powder
  • 8g 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.

  1. In a mixing bowl, combine the baking powder, flour, cornmeal, salt and sugar.
  2. In another bowl combine the egg, milk and melted butter.
  3. 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
  4. Mix in the jalapenos and cheddar
  1. 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
  2. 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.
  3. Remove from the oven and let it sit for 2 minutes then place the bread on a wire rack to cool completely

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