Jalapeno Cornbread
I’ve been looking for the perfect Jalapeno Cornbread recipe for a while now. I think I finally found The One! After looking around the web for a while, I finally settled on Michael Ruhlman’s recipe and after a couple of trials with some minor tweaks, I finally have a recipe that we love. It’s sweet, it’s spicy, it’s soft inside and a little crispy outside, it’s perfect!
Jalapeno Cornbread
(Based on Ruhlman’s Jalapeno Cornbread recipe)
- 3/4 cup cornmeal (I used Bob’s Red Mill Organic Medium Grind)
- 1/4 cup unbleached all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 3/4 cup low fat milk
- 1 large egg
- 2 oz butter, melted and cooled
- 1 heaped cup frozen sweet yellow corn
- 2 large jalapeno peppers, seeded and diced
Preheat oven to 400 degrees.
In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar.
In another bowl, beat the egg and stir in the milk and butter, whisk well to combine.
Pour the wet ingredients into the dry ingredients and stir well to combine. Finally stir in the jalapeno’s and sweet corn.
Butter an oven proof loaf pan or cake tin or a cast iron skillet and pour the batter into the prepared pan. Bake for about 30 minutes till a skewer inserted into the center of the bread comes out clean.
Serve warm.
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OMG, this is just pop out, and I feel so tempted to make it. Look really delish Sig!
Sig, if and when we meet, get me a bunch of Jalapenos. I want nothing else, just this. Ok?
Most cornbread recipes have failed me. Hope this works for me too!
Like Rachel said, I haven’t been too happy with the way my corn bread turned out the few times I made them.
Maybe has something to do with the cornmeal we get here.
Yours looks lovely. And from your description sounds just like I would like it. Think I should give this cornbread a try.
It looks nice and moist, reminds me of a frittata
A perfect loaf! Spicy enough to become a great brunch with your chuppal curry!
funny i was looking at a recipe for corn bread yesterday and here you are with a fantastic one. sig you are my heroine!
looks fabulous!!
Looks perfect ! One small basic question here..is cornmeal the ‘makai ka atta’ that you get in India ? I have a batch of that and my makai rotis have failed miserably…I’d love to try this, but need to figure if that is the cornmeal you are talking about !
I don’t know how HOT those jalapenos are but I would want to just bite into that
FantastiC! This weekend we went Mexican & got served a 3″ tiny jalapeno corn bread loaf, it was the cutest & the best part of my meal. how perfect that you posted a recipe today!
That looks so good:). Good enough to gobble!
I think you found the perfect one! Looks so yummie, actually I have all the ingredients at home and I am really tempt to try it! Looks very yummie!
That looks wow Sig..perfect..!
I love the first pic.
looks so delish!
Siri
This is a great looking jalapeno cornbread recipe! Nice find!
Looks perfect! I have cornmeal but never tried cornbread, just too scared of baking! Will give this a try when I go back to Los Angeles! Thanx!
Delicious cornbread sig !
OOOhhh wow that is an awesome corn bread! I’m yet to make cornbread and this goes to the top of the list!
That looks fantastic Sig…I would love to eat a nice warm slice of that right now…
sig,
Im a total sucker for anything made with jalapeños and the sad part is…its very rare supermarkets have them. If im lucky i find it at the local market and then i go gaga. Nice recipe. shall try it out the next time i find em:)
Looks great sig…must have been great to bite into!
Looks heavenly! i too was looking for a cornbread recipe..thanks!
Next time, add some cheddar
and watch how you will want to make it everyday!
I have never met a cornbread I didn’t like.
Hope you’re doing well, Sig!
I have tried making jalapeno cheese bread. This sounds delicious with the addition of corn!
This was fav cornbread i would look out in the bakery section in new orleans. That bread had chedder cheese too i think.Great to see the recipe now. Looks sumptuous !
I actually made this last night. I used poblano chiles from the garden instead of the jalapenos because some of the people I was fixing it for don’t fancy hot stuff.
I put an iron skillet in the oven and heated it as I mixed the bread. Then I added a dollop of bacon grease and melted it before I added the batter. (Good Southern cooking)
It only took 20 minutes to perfection.
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