Thursday, November 26, 2009

Jalapeno Cheddar Cornbread

I found this recipe on the internet a few years ago and now have no idea where it came from (if it's yours and you want credit, please let me know). I think it was originally supposed to make lots of mini loaves of cornbread, but I have changed it to make one giant one.

Jalapeno Cheddar Cornbread


1 3/4 cups yellow cornmeal (coarse polenta in the UK)
2 cups sifted flour
2/3 cup sugar
1 3/4 teaspoons salt
1 tablespoon plus 3/4 teaspoon baking powder
1 1/4 teaspoons baking soda
1/4 pound (1 stick) plus 2 tablespoons butter(141g), melted, plus extra
butter for greasing pans
1 3/4 cups buttermilk
1/2 cup plus 2 tablespoons milk
2 jumbo eggs, beaten
6 ounces warm corn kernels
4 ounces cheddar cheese, grated (about 1 1/4 loosely packed cups)
6 tablespoons chopped scallions (spring onions here)
Minced fresh jalapeno peppers to taste (1/4 to 1/2 cup), seeded
3 tablespoons chopped cilantro (coriander here)


1. Preheat the oven to 425F. (220C)
2. In a bowl combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.
3. In another bowl whisk together the melted butter, buttermilk, milk, and beaten eggs. Add the dry ingredients, and just combine. Then fold in the corn kernels, cheddar cheese, scallions, jalapeno, and

4. Pour the mixture into buttered baking pan. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the bread is golden brown and a skewer inserted in the center comes out clean. Serve warm or at room temperature.

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