Luscious Jalapeno Cornbread
By: Tasty Trix
Published: Thursday, December 10, 2009 - 3:45pm

Ingredients




1 3/4 cups organic ground cornmeal
1/2 cup organic all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 cups buttermilk
1/4 cup melted unsalted butter
2 eggs
1/2 cup jarred jalapenos, drained well and chopped
kernels from 2 ears of sweet corn, plus the corn milk

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.

About


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