Thursday, July 21, 2011

Cheesy Jalapeno Cornbread

 What's more comfort than corn bread.  Okay, maybe chocolate but that's another post.  Corn bread is always yummy.  But it seems that not too many place serve it anymore.  Marie Calendar's has a pretty yummy cornbread but their food is so bad that I pretty much never go there.  But since I like my food with a little kick jalapenos had to be added.

Cheesy Jalapeno Cornbread
Adapted by The Yummy Life

1 1/4 cups ground yellow cornmeal
3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup + 2 tablespoons buttermilk
1 egg
2 tablespoons honey
1/4 cup chopped green onions
1 cup corn
1 tablespoon minced jalapeno
1 cup shredded Cheddar cheese

1.  Preheat oven to 400 degrees.  Spray 8x8 baking pan with cooking spray
2.  Whisk cornmeal, flour, baking powder and salt. 
3.  Beat eggs, buttermilk and honey.  Add dry mixture.  Stir until just mixed.  Do not over mix.
4.  Add onion, corn, jalapeno and cheese.  Fold into batter until mixed. 
5.  Pour into baking pan and bake for 25-30 minutes until golden brown and toothpick inserted in comes out clean.
6.  Let cool in pan for 10 minutes. 

This corn bread was delicious.  I think the only thing I would change would be to bake it with a little less time.  maybe 20-25 minutes next time.  Other than that this recipe is a keeper.  I love that actual pieces of corn.  It goes the cornbread some grown up texture.  This would be wonderful served with some chili. 


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