Cornbread is on of the foods where the basic recipe can be pretty easy but, if you are willing to something a little different, then jalapeno cornbread could be just what you are looking for. There are so many ingredients you can add to cornbread so if you are a chili fanatic like I am, then jalapeno cornbread will definitely satisfy your taste. One of the nice things about cornbread is that it can be just a touch on the sweet side and some spicy hot jalapenos go particularly well with that sweetness, in addition to adding a nice green colour to it. One trick to making a really tasty cornbread is to use bacon grease for the fat, though butter or oil also work; buttermilk adds a hint of tanginess and helps keeping things nice and moist. Jalapeno cornbread would make the perfect side for any bowl of chili and as a plus, this tasty cornbread recipe takes less than an hour to make so you can have it on the dinner table in no time.
INGREDIENTS
1 tablespoon canola oil 1 cup cornmeal 1 cup all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 3/4 cup plain yogurt 1/2 cup milk 1 egg 5 tablespoons unsalted butter, melted 1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños 1/2 cup fresh or frozen corn kernels
1/2 cup grated Monterey jack or cheddar cheese
DIRECTIONS
To make your jalapeno cornbread, put the canola oil in a skillet, place it in the oven and heat it to 400°F. In a large bowl, whisk together the cornmeal, flour, baking soda and salt. In a separate bowl, whisk together the yogurt, milk, and egg. Pour into the first bowl and stir to combine. Stir in the melted butter, the chopped jalapeños, cheese and corn. Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven.
Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula. Return the skillet to the oven and bake for about 20-25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean. Let the jalapeno cornbread rest in the skillet for 15-20 minutes before cutting wedges and serving.
- Chimichurri
- Tomato and bread soup (Pappa al pomodoro)