Thursday, March 04, 2010

Jalapeño Cornbread

What do we have here?

I took a regular cornbread recipe and added some chopped jalapeño peppers. Why? Well, does one need a special reason to make jalapeño cornbread? ;)

But, we actually did have a reason. Whatever did we use it for?

Stay tuned.

Wait no more!
We ate our jalapeño cornbread with our Homemade Mexican Chorizo.

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from Martha Stewart Living 1999

Makes 1 eight-inch square loaf

1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 large eggs

[eatingclub] note:
Simply add chopped jalapeño peppers to the batter, however many you like.

Heat oven to 425 degrees.with rack in center. Butter an 8-inch-square baking pan, and set aside.

In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan.

Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.


  1. intrigued! they look good by themselves though

  2. never had cornbread with jalapeno yet. must be perfect accompaniment for chili con carne.

  3. kat:
    Ravenous Couple:
    Wait no more! It's tomorrow's post. =)

    Jalapeños and cornmeal/cornbread go together very nicely. Actually, we made a Jalapeño Cupcake before too. =)


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