The following is a variation on a jalapeno cornbread recipe I saw in the April 2011 issue of Style at Home magazine.
I didn’t have certain ingredients, so I substituted. One thing about cooking is that it’s okay to modify! Don’t get too concerned when you don’t have all the ingredients a recipe calls for– if you have a suitable substitute, try it out!
I’d never made corn bread before this attempt, and I wasn’t sure what to expect since I’d made some changes to the recipe… but my goodness, it was delicious!
The flavours of this bread are rich and addictive; It starts out sweet and scrumptious and finishes with a slightly spicy zing– not overpowering, but definitely welcome.
I also like this recipe since it’s super simple. This would be a fantastic accompaniment to so many meals, especially with soups– squash or root vegetable, perhaps?
New addition to the holiday rotation? I think so!
Plus, the house smells so nice while it’s baking!
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 large eggs
- 1 cup milk (the original recipe called for buttermilk, but I used almond milk)
- 1 1/2 cups cornmeal (the original recipe called for stone-ground, but I used regular yellow cornmeal)
- 1/2 cup all-purpose flour (I used whole wheat)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 dried chili peppers, seeds whole and peppers finely chopped
- Preheat oven to 350 F.
- Lightly grease a 9-inch cake pan or cast-iron skillet (I used a springform pan).
- Mix all dry ingredients well in medium-sized bowl.
- In a large bowl, beat the eggs well. Then beat in the milk and butter (I used a fork, or you can also use a whisk).
- Add dry ingredients into the large bowl with the wet ingredients, and mix with a spoon until everything is fully blended.
- Pour batter into the prepared pan, and gently pat with your hand so that it fills the bottom of the pan.
- Bake on centre rack of oven for 30-35 minutes, until bread is set.
- Slice into slivers while still warm (to prevent crumbling) and enjoy!
Makes about 12 slices.