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Cornbread with Jalapeño Peppers

A lovely side dish to stew or soup, Crumbled, it also makes a tasty topping for casseroles like Squash Lasagne.

  • Total Time: 45

Ingredients

Scale
  • 150 g or 1½ c fresh or frozen corn kernels (about 2 ears of corn)
  • 256 g or 2 c yellow cornmeal
  • 195 g or 1½ c plus 2 tbsp all-purpose flour
  • 50 g or ½ c sugar
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp kosher salt
  • 3 eggs
  • 242 g or 1 c milk
  • 1 jalapeno chilli, minced, including seeds
  • 1 red bell pepper, finely diced
  • 127 g or 4 oz unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. Mix well, breaking up any lumps with a whisk. 
  3. In a medium bowl, whisk together the eggs milk, jalapeno, bell pepper and corn kernels. Add the wet ingredients to the dry mixture and stir with a wooden spoon until just blended.
  4. Melt the butter in a small bowl or saucepan. Pour the melted butter into the cornmeal mixture and stir with a wooden spoon until just blended.
  5. Pour the batter into a 10″ springform pan or two loaf pans lined with parchment paper. Place in the middle of the oven and bake until the cornbread is golden brown and a toothpick inserted in the centre comes out clean (25 to 30 minutes). Allow to cool to room temperature before removing from pan.

Notes

You can also bake the cornbread in a parchment-lined half sheet pan. Cut out rounds to make tea sandwiches and crumble the remainder for a casserole topping. Delicious!

  • Author: Helen Kain
  • Prep Time: 15
  • Cook Time: 30

Nutrition

  • Serving Size: 8