Sunday, July 21, 2013
Jalapeno Cheddar Cornbread
Easy-peasy is what I should call this.
I got the idea for the recipe from Ina Garten, but tweaked it to my taste.
This recipe makes a mildly sweet, mildly hot, but extravagantly moist and corny bread.
You can opt to remove the Jalapeno if you don't like it hot :-)
2 cups all purpose flour
2 cups fine ground cornmeal (I got mine from Healthy Options)
2 tbsp baking powder
1/2 cup white sugar
2 tsp rock salt (try not to use fine iodized salt, if you have no choice then just use less)
1 can cream corn
1 can sweet corn kernels (drained)
2 cups fresh milk
1 stick unsalted butter, melted
3 extra large eggs
250 gram cheddar cheese, grated (I just used Eden cheese)
2 tbsp jalapeno, chopped coarsely (de-seed for less heat)
Basically, mix all the dry ingredients together, then mix all wet ingredients separately.
Make a well in the middle of the dry ingredients and add the wet mixture.
Just mix till combined then dump the cheese and corn in.
Don't be tempted to overmix, just mix till combined or it'll make your bread hard and not moist and crumbly.
Use some cheese as topping if you'd like to brown the top nicely
Pour the mixture into a 9x13 pan and let this sit for 20 minutes before baking.
Pre-heat your oven to reach 350 F or 180 C.
Bake for 30-45 minutes or until a toothpick stuck to the middle of the pan comes out clean.
Serve with fried chicken and soup! (the one in the picture is a tomato-potato puree)