2012 (1)
28 Jun 2011
Jalapeño Corn Bread
Print
2 cups yellow cornmeal 2 cups flour 1½ tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder 1½ teaspoons salt 2 cups milk ½ cup canola oil 2 eggs, beaten 1½ cups frozen Southwestern style corn kernels ¾ cup pickled jalapeño, diced 2 tablespoons butter Preheat oven or grill to 400°F. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine milk, oil, and eggs. Add wet ingredients to dry ingredients and whisk until smooth batter forms. Using a rubber spatula, fold in corn and jalapeños. Set aside. Heat a 10” cast-iron skillet; grease with butter. Pour in batter; bake until golden brown on top and a toothpick inserted into the center comes out clean, about 35 minutes. Yields: 10 servings. Recipe adapted from Saveur POSTED AT 12:00 AM