There are so many cornbread recipes and most are generally quite good, but finding one that stands out from the rest is daunting. So you have to go with your gut feeling and test a few to find the texture and flavor that appeals to you most. Fluffy, extra sweet cornbread with a cake like crumb is not for me. My mom’s cornbread recipe is simple, full proof, and hearty. I continue to bake her cornbread but I was intrigued about this one from Lucinda Scala Quinn that included jalapeños. We have a cupboard full of pickled nacho rings we canned this summer.
Bob’s Red Mill products are superb. It’s good to know we have a wide selection at Mana Foods and Whole Foods on Maui. Cornmeal pancakes? I’ll try it!
Jalapeño cornbread often incorporates some type of cheese, such as extra sharp cheddar. Tillamook, found at most supermarkets, is my favorite extra sharp cheddar cheese. Though I am lactose intolerant, there are a handful of dairy products that don’t bother me. Natural aging breaks down lactose so many aged cheeses such as cheddar, contain zero grams of lactose. Thank goodness, one of them is extra sharp cheddar cheese. It’s so delicious.
Warm cornbread right out of the oven is divine. But my favorite way to eat cornbread is to split each piece and toast it in my toaster oven until all of the edges are browned and crispy. Delicious.
Cheddar Jalapeño Cornbread
Adapted from Leite’s Culinaria
Serves 6 – 8
Ingredients
3/4 cup all-purpose flour
1 1/4 cups stone-ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
Pinch of cayenne pepper (optional)
1 1/2 cups milk (I use lactose free milk)
2 large eggs, lightly beaten
3 tablespoons melted butter (I use Earth Balance Buttery Sticks)
2 cups grated cheddar cheese (not packed)
1/2 cup fresh corn kernels (I microwaved the corn cob for 1 minute then sliced off the kernels)
1 tablespoon finely chopped pickled jalapeños
Preparation
Preheat oven to 425°
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and jalapeños.
Pour into a buttered 8-inch square baking pan and smooth over the top. Bake for 30 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Oven temperatures vary, so test at 30 minutes. If it needs more time, set the timer for 2 minutes and test again.
Set pan on wire rack to cool for 15 minutes or so before cutting into squares. Cornbread freezes well.
*Our pickled jalapeños are hot! If yours are mild or if you want extra spicy cornbread, add another tablespoon.