If using fresh jalapenos, taste test them first. Some jalapenos can be very hot and some can be as mild as bell peppers. If you get scorching chiles, you may want to scale back a bit. If they are too mild, taste the seeds, if there's heat in the seeds, make sure you use the seeds. If the chiles just aren't hot, add some chile pepper flakes to the batter.
Jalapeno Cornbread Recipe
Yield : Serves 8Prep :
Cook :
Jalapeno Cornbread Ingredients :
- 1 egg
- 1 cup cornmeal
- 1/2 cup fresh OR frozen corn kernels
- 1/2 cup grated Monterey jack OR cheddar cheese
- 1/2 - 1 cup finely chopped, drained pickled jalapenos OR fresh jalapenos (depending on how spicy you want your cornbread to be)
- 3/4 cup plain yogurt
- 1/2 cup milk
- 5 tablespoons unsalted butter, melted
- 1 cup all purpose flour
- 2 teaspoons baking soda
- 1 tablespoon canola oil
- 1/2 teaspoon salt
Directions :
1. Put the canola oil in a 9 OR 10 inch cast iron skillet and place the skillet in the oven. Heat oven to 400°F with the skillet inside.
2. In a large bowl, whisk together the cornmeal, flour, baking soda and salt.
3. In a separate bowl, whisk together the yogurt, milk, and egg. Pour into the bowl of dry ingredients and stir to combine. Stir in the melted butter, the chopped jalapenos, corn, and cheese.
4. Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven (double up the pot holders, the handle is hot!). Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula.
5. Return the skillet to the oven and bake for 20-25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean.
6. Let the jalapeno cornbread rest in the skillet for 10-20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. We recommend keeping a pot holder draped over the handle, or rubbing the handle with ice to cool it down. (We've burned our hand picking up a hot skillet; it's no fun.)
2. In a large bowl, whisk together the cornmeal, flour, baking soda and salt.
3. In a separate bowl, whisk together the yogurt, milk, and egg. Pour into the bowl of dry ingredients and stir to combine. Stir in the melted butter, the chopped jalapenos, corn, and cheese.
4. Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven (double up the pot holders, the handle is hot!). Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula.
5. Return the skillet to the oven and bake for 20-25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean.
6. Let the jalapeno cornbread rest in the skillet for 10-20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. We recommend keeping a pot holder draped over the handle, or rubbing the handle with ice to cool it down. (We've burned our hand picking up a hot skillet; it's no fun.)
Thanks to www.simplyrecipes.com for Jalapeno Cornbread Recipe !!
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