Luscious Jalapeno Cornbread

Ingredients

1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 cups buttermilk
1/2 cup jarred jalapenos, drained well and chopped

Preparation

1
First, with a sharp knife, slice about 1/2 the kernels off of the cob. Scrape the milk from the cob and set aside. (If you can't get fresh corn, I imagine you could do this with thawed frozen corn cobs, though I haven't tried it myself.)
2
Saute the corn kernels in a pat of butter until tender; set aside to cool.
3
Sift together all of your dry ingredients: cornmeal, flour, baking soda, baking powder, salt, and sugar.
4
In another bowl, combine the buttermilk, melted butter, eggs, and corn milk. Whisk together vigorously, until bubbles form.
5
Stir the corn and jalapenos into the liquid.
6
Gently incorporate the liquid into the dry ingredients until thoroughly mixed. Don't stir too much - just get it to a smooth consistently.
7
Pour into a greased 8 by 8 baking pan and bake in a 400 degree oven for 30-35 minutes, until the top is golden brown and a toothpick comes out clean. Rub the top with a bit of butter.

Tools

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About

The corn milk is the key to this dish - it makes the corn bread incredibly moist and rich.

Yield:

6 generous slices

Added:

Thursday, December 10, 2009 - 3:45pm

Creator:

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