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.
- 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
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