Jalapeno-Cheddar Cornbread

Cornbread is a so-called quick bread, because it doesn’t contain yeast and doesn’t require any rising or kneading.  All of which makes it ready to bake in a flash!

Another great thing about cornbread is that no two recipes need be alike.  You can mix and match ingredients as you see fit.  Play with the type of cornmeal (coarse or medium), the flour (whole wheat or not), the cheese (cheddar or monterey) and the acid (buttermilk, sour cream, or yogurt).  Add corn or jalapeno slices . . . or both . . . or neither.

I made this particular recipe twice, once with buttermilk and canned corn, and once with yogurt but no canned corn.  The yogurt gave the cornbread a nice lift when it baked, so that each piece was very airy.  I also liked the addition of the canned corn.  In the future, I will definitely stick with yogurt-canned corn combination.

Down the road, I might also experiment with the addition of fresh herbs and possibly shallots or garlic.  I’ve even see people add pecans and walnuts, so that could be something worth trying.  No matter what you add, though, there’s no going wrong with cornbread!

jalapeno-Cheddar Cornbread

PREP TIME: 15 minutes
COOK TIME: 35 minutes
YIELD: Serves 8

WHAT TO GRAB:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 cup stone-ground, medium-grind cornmeal
1 tablespoon baking powder
1/2 teaspoon Kosher salt
1 cup buttermilk or plain low-fat yogurt
2 tablespoons vegetable oil
1 egg
2 tablespoons sugar
1/4 teaspoon baking soda
3/4 cup unsalted, canned corn
1/2 cup jalapenos,  seeded and diced
1/2 cup cheddar cheese

HOW YOU DO IT:

1.  Preheat the oven to 375 degrees.  In a large bowl, sift together the flours, cornmeal, baking powder, and salt.  In a separate bowl, whisk together the yogurt, oil, egg, sugar, and baking soda.  Working in batches, add the wet ingredients to the dry, mixing until just combined.  Fold in the corn, diced jalapeno, and shredded cheese.

2.  Grease a nine-inch baking dish.  Fill the dish with the batter, and smooth with a rubber spatula.  Bake for 30 to 35 minutes, or until golden brown and a toothpick comes out clean.  Cool on a wire rack for 5 minutes.  Cut into wedges and serve!

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9 responses to “Jalapeno-Cheddar Cornbread

  1. Yum….can’t wait to try this…. maybe with a taco salad, or anything!!

    Planning on making the “homemade sea salt caramels” this week; a treat for my daughter, who is getting her braces off!

  2. Plan to make this real soon and I will probably do muffins as they are so nice to freeze when you cannot eat it all. I keep the dry buttermilk on hand as I make a lot of breads with it and will try it in here. Well maybe I will use yogurt since I have some of the Greek on hand as well. Hope it all works out as it sound so good. Thanks.

  3. Love the Jalapeno’s in the cornbread. Suddenly I’m hungry! lol

  4. o goodness me – this looks incredible

    -grace

  5. Hi, Charles,

    Love how you try to minimize bad fats and white flour in your recipes. Have you seen Knives Over Forks? It’s a must! Please consider adding my blog to your blogroll and I will do the same.

    Best,

    Beverly Hills Farmgirl
    http://www.danaslatkin.com

  6. I am not into fats over anything but just good eating. I am almost 75 and want to eat what I like. I have no health issues.

  7. Wowza! This is definitely going on deck. I can’t wait to share your recipe with our cheddar-lovin’ friends. BTW, I love your blog…just about every post makes me want to race to the kitchen. Keep up the good work!

  8. Made them a couple nights ago along with pork steak, fried potatoes and sliced tomatoes. The steak was cooked on the grill with Cajun seasonings and we loved everything. This recipe is a keeper.

  9. You list some really creative additions to cornbread that I’d never considered! I would add one more to try: cranberries. (Not a new idea, but a very old one …)
    http://mixesitup.wordpress.com

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