|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 3g||9%|
|Total Sugars 9g|
|Vitamin C 7mg||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This jalapeño cornbread offers flavor, great texture, and just the right amount of heat. If you don't like sweet cornbread, cut back on the sugar in this recipe. This recipe calls for canned or fresh jalapeño peppers, but other kinds of peppers can be substituted. Red Fresno and Rocotillo peppers have a similar heat profile, according to the Scoville scale. Or add a bit more heat with serrano or Hungarian wax peppers.
When handling fresh hot chile peppers, be sure to wear gloves. Cut off and discard the stem end of the pepper and then cut the chile in half lengthwise. Scrape out the seeds and lighter color ribs (the seeds and ribs hold the most heat). Slice the pepper into several thin strips and mince them with a sharp knife.
If you do suffer a burning sensation on your hands, resist the urge to rub your eyes. Some say milk can cool chile burns while others swear by dish soap or olive oil.
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 to 4 tablespoons sugar, to taste
1/4 to 1/2 cup finely chopped jalapeño peppers
1 cup canned corn kernels, drained
1 cup shredded Mexican cheese blend
1 2/3 cups buttermilk
2 large eggs
6 tablespoons unsalted butter
Preheat the oven to 400 F.
Grease and flour a 9-inch-square baking pan.
In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar. Add the chopped jalapeño peppers, corn kernels, and shredded cheese. Stir the mixture to combine thoroughly. Set aside.
In another bowl, whisk together the buttermilk, eggs, and melted butter. Add the wet mixture to the dry ingredients; stir until well moistened.
Spread the batter in the prepared baking pan.
Bake the cornbread for about 20 to 25 minutes, or until it is firm and browned around the edges.
- For a crustier cornbread, bake it in a preheated cast-iron skillet. Oil the inside of the skillet generously and then place it in the oven until hot. Take the skillet out of the oven and place it on a rack. Combine the wet ingredients with the dry ingredients and mix until moistened. Spread the cornbread batter in the hot skillet and return it to the oven. Bake as directed.
- Before you combine the wet and dry ingredients, make sure your pan is ready, and the oven is heated. The baking powder begins to work as soon as the batter is combined, so spread it in the pan and get it into the oven right away.
- Do you have a low heat tolerance? Substitute with milder chile peppers. For mild chile peppers with some heat, choose Anaheim, Hatch, poblano, and Santa Fe. Very mild chile peppers include Shishito, Pepperoncini, and Cubanelle. Or, for no heat, make the cornbread with sweet bell peppers.
- A Mexican cheese blend usually contains cheddar and Monterey Jack cheeses, and it sometimes includes Colby cheese and seasonings. Feel free to put your own blend together or use sharp cheddar or Monterey Jack cheese in the cornbread.