Introduction: Jalapeno Cornbread
My favorite way to eat cornbread - with a ton of jalapenos and fresh corn. :)
Using fresh jalapenos and corn in the cornbread keeps it nice and moist and makes it so much tastier. I also add a little cumin and chili powder to my cornbread which helps balance out the sweetness.
And as a plus, this jalapeno cornbread recipe takes less than an hour to make so you can have it on the dinner table in no time. :D
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Step 1: Ingredients:
- 1 1/4 cup AP flour
- 3/4 cup yellow cornmeal
- 1 cup milk
- 1/4 cup oil
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 egg
- 1/2-3/4 cup corn (fresh or frozen, defrosted)
- 1 fresh jalapeno
Make sure to use fresh jalapeno - canned or jarred is too vinegar-y and will alter the taste and texture of the bread.
Step 2: Mix the Dry Ingredients + the Veg
Chop up your jalapeno - test it for hotness to see if you need to remove the seeds and/or membrane. I tend to leave lots in. :)
Mix the corn, jalapeno, flour, baking powder, cornmeal, spices, sugar and salt together until well combined.
Step 3: Stir in the Wet Ingredients
You'll want to beat the egg, milk and oil together first and then pour it into the dry ingredients.
Mix this until just combined and there are no more dry bits - if you overmix this it can make the cornbread can become really dense. :)
Pour this into a greased 9x9 baking pan.
Step 4: Bake!
Bake at 350 F for 25-30 minutes or until a toothpick inserted in the middle comes out clean. I tend to take it out right at 25 minutes because it stays nice and moist. But keep in mind - it is really moist and kinda crumbly at that point. :D
Let it cool for a few minutes, then cut and serve!
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