Posted on | August 9, 2009 | 34 Comments |
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!
(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.
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