Recipes Jalapeño Cornbread

Jalapeño Cornbread

(Makes 12 muffins)


Ingredients

2 cups yellow cornmeal
1 cup all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 large eggs
1 1/3 cups milk
1/2 cup unsalted butter, melted
1 cup sweet corn kernels, canned (drained) or frozen (thawed)
1/2 cup grated cheddar cheese
1/2 cup grated carrots
1/2 cup grated onion
1/4 cup finely chopped fresh jalapeño pepper




 


Preparation

 

Preheat the oven to 400 F. Grease a 10-inch cast-iron skillet. In a large bowl, stir together the cornmeal, flour, baking powder, salt and brown sugar. Whisk the eggs, milk, and melted butter in a medium-sized bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion and jalapeño pepper, and stir to thoroughly combine.

Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

Variation: Divide the batter among 24 muffin cups and bake 15 to 18 minutes, until the muffins are well risen and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.


 
 

Next Recipe:   Collard Greens Frittata Sandwich      
  
 



Excerpted from B. Smith's Entertaining and Cooking for Friends; Text and Recipes copyright © 1995 by Barbara Smith; Photographs copyright © 1995 Gentl & Hyers. Used by permission of Artisan, a division of Workman Publishing Co., Inc.,
New York. All rights reserved.