This is such a summery dish that can be made a number of different ways. As pepper season is coming into full-swing, you may be wondering what to do with all those garden left-overs. Although jalapenos are great in salsas, they can be added to this cornbread recipe to give an added kick!
(Goya Canned Jalapenos do the trick)
In this recipe, I used both fresh and pickled jalapenos. Because not every one like spicy foods as much as I do, I had to adjust the recipe to give the bread a bite but no so much heat that your mouth is on fire. Using pickled peppers inside the bread while topping the batter with fresh jalapenos gave me the perfect balance of spices.
Ingredients:
Yellow Corn Meal--- 1 C
All Purpose Flour--- 1 C
Baking Powder--- 3 Tsp
Salt--- 1 Tsp
Brown Sugar--- 1/4 C
Jalapeno Peppers (Pickled)--- 1 12oz Can
Milk--- 1 C
Egg--- 1 (Large)
Vegetable Oil--- 1/4 C
Garlic Powder--- To Taste
Chili Powder--- To Taste
Jalapeno Peppers (Fresh)--- 2
Begin by Preheating your oven to 400F. If using pickled peppers, slice into bit-size pieces.
In a large mixing bowl, combine all dry ingredients (Flour, Corn Meal, Baking Powder, Sugar and Salt)
In a separate bowl whisk egg, oil and milk until evenly stirred. Add jalapenos as well as wet ingredients to the dry ingredients and mix until a smooth batter is formed.
Pour batter into a 7x7 baking dish that has been coated with non-stick spray. Using a spatula, even out the top of the cornbread.
For added flavor slice and remove seeds from fresh jalapeno peppers. Place slices on the top of the batter. Also season the top of the cornbread with extra brown sugar, chili and garlic powder. The sugar will caramelize and the chili will add a hint of red to the already colorful dish.
Bake at 400F for 20-25 minutes. Allow a few minutes for bread to cool before serving and enjoying!
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