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FitFool

Adventures in the Kitchen and on the Road


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bread
fitfool

Jalapeño Cornbread

Made this for first time because I had 2 small jalapeño peppers in the fridge and I wanted some cornbread to eat with the Succulent Braised Pork leftovers I wanted to heat up. I ended up with a little more than 2 Tbsp of diced peppers (discarding seeds). Realized at the end of making the batter that I had only used 2 Tbsp butter, not 2 ounces (4 Tbsp). I didn't want to melt more butter and add it so I just buttered the 10-inch cast-iron skillet with almost 1 Tbsp butter and then added 2 ounces of shredded extra-sharp cheddar cheese to the batter and luckily, that worked out. I used 1 cup of canned sweet white corn since that's what I had.

Yum! Gave a little hint of heat but not really spicy (which is just about right for me) and tasted good with the pork. B liked it so much he helped himself to a big big second slice. Baked for 30 minutes at 400F in the 10-inch cast-iron skillet. Came out a little thinner than I would've liked. I would've baked it in an 8-inch skillet if I had one. Maybe I'll try baking it in a cake pan next time.


small photo of jalapeno cornbread





3/4 cup cornmeal
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
4 Tbsp butter, melted and cooled (I accidentally used only 2Tbsp)
1 heaped cup of sweet corn (ideally fresh)
2 small jalapeño peppers, seeded and diced
2 ounces extra sharp cheddar cheese, shredded (optional. I added cheese since I hadn't melted enough butter)

  1. Preheat oven to 375 degrees. Butter an oven proof loaf pan or cake tin or a cast iron skillet and set aside.

  2. In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar.

  3. In another bowl, beat the egg and stir in the milk. Whisk well to combine and add butter, continuing to whisk.

  4. Pour the wet ingredients into the dry ingredients and stir well to combine. Finally stir in the jalapeño pepper and sweet corn.

  5. Pour the batter into the prepared pan. Bake for about 30 minutes till a skewer inserted into the center of the bread comes out mostly clean.

  6. Serve warm.




Jalapeno Cornbread in the Cast-Iron Skillet




close-up of a piece of Jalapeno Cornbread


Variation on Ruhlman's Jalapeño Cornbread recipe: http://ruhlman.com/2009/04/jalapeno-cornbread.html
Ruhlman explains about the backbone ratio being important and gives ideas on variations.


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I've heard that cornbread will pop up more if you put the skillet in the oven during pre-heating, and pour the batter into a hot, buttered skillet. I've never tried it though, since I don't own any cast iron skillets, do you're on your own for experimenting :-)

oh I'll try that. When I bake bread in a pot, I preheat the oven with the empty pot in it too to get the pot as hot as possible before adding the formed loaf of dough. Maybe it works on the same idea :)

It does sound like it's a good to eat with the Succulent Braised Pork. Yummy!

This tastes _phenomenal._ And so easy! I will be making it oodles.

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