Jalapeño Cheese Cornbread

Feeling extra lethargic lately and wondering why the time goes by so quickly. Then I realised that this week I’ve gigged Monday, Friday and made a little guest appearance on Wednesday at another show. No wonder I’m sitting here dazed, after my long rehearsal in the afternoon with my boys. I’m not sure if this post is even going to make sense. I’ll try my best yeah?

Do you sometimes get sudden urge to bake? I know some of you out there do (I’m looking at you, Daisy). My baking urge sometimes comes at the weirdest time. Browsing Instagram full of food pics does contribute to this syndrome too. This cornbread came from one of those nights.

I’ve come across the Jalapeño Cornbread recipe at a blog and have forgotten to bookmark it. So whoever you are, thanks for the inspiration! I’ve referred to taste.com instead for this version and added some extra vegetables to it for an ‘upgrade’. When the oven went “ding”, the two of us was waiting anxiously to it to cool down so we could devour it. And devour we did, for half the loaf was gone within minutes.

I wasn’t going to blog about it but judging by the enthusiastic responses on facebook, this deserves a post. So here’s the recipe for you, Kerry and Lyniee!

Jalapeño Cheese Cornbread
Jalapeño Cheese Cornbread

Recipe source: Taste.com.au

1 cup Plain flour
1 tablespoon Baking powder
1 cup Cornmeal
1 teaspoons salt
2 Eggs, lightly whisked
1 cup Buttermilk*
1 tablespoon olive oil, plus extra to grease
125g Corn kernels (frozen or fresh)
One small Red Capsicum, deseeded, finely chopped
3-4 stalks Spring Onion, chopped
2 fresh jalapeno chillies, halved, deseeded, finely chopped
1 cup coarsely grated Cheddar Cheese

* To make buttermilk at home, simply mix a tablespoon of lemon juice (or white vinegar if you prefer) in one cup of full cream regular milk.

Preheat oven to 190°C. Grease a loaf pan with olive oil. Line the base and sides with non-stick baking paper.

Sift together the flour and baking powder into a large bowl. Stir in the polenta and salt. Make a well in the centre. Combine the egg, buttermilk and extra oil in a large jug. Gradually add to the polenta mixture, stirring until smooth. Stir in the corn, capsicum, spring onion, chilli and three-quarters of the cheddar.

Pour the mixture into the prepared pan. Sprinkle with the remaining cheddar. Bake for 35 minutes or until a metal skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack. Cut into slices and serve.

Delicious!
Delicious!

This actually has more of a cakey texture, moist and flavourful with just a little kick (well, that depends on your tolerance). The addition of capsicum didn’t only make it visually appealing, there’s also an extra sweetness too. This is great with a nice bowl of chili, or on its own with a small lick of butter/olive oil.

Oh, before I sign off, my Sarawak laksa paste giveaway ends tomorrow so do head over here to comment if you haven’t done so. It will be a busy day of cooking again for Chap Goh Meh. Enjoy the last day of Chinese New Year celebration everyone!

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21 thoughts on “Jalapeño Cheese Cornbread

  1. i like corn bread, for its uniquely crumbly texture and lovely wholesome flavor. never imagined it tinged with jalapeno, but it sounds like it adds an unexpected element of fun to the recipe (and it looks very photogenic!) 😀

    1. The traditional cornbread would be bland to eat on its own but I was happily chomping down this one with a light sprinkle of olive oil! I just made another with zucchini actually. Hehehe.

    1. To be honest I haven’t actually had proper plain cornbread. I love polenta though. With all these veges it certainly doesn’t taste bland at all. I paired it with salsa last night. Delicious!

  2. Hi Kelly,
    Your cornbread looks wonderful! I am a huge fan of cornbread, I have a few posted in my blog, my favourite so far is Jalapeno Cheddar Cornbread, you might want to give it a try one of this days, it is so, so good!
    I’m bookmarking yours to try one of this days! Thanks for sharing!

    1. Ooh I used cheddar too so this would be a cheddar cornbread. Just checked out your recipe and there’s butter in it, which is the only difference. I’ll use butter next time!

  3. I had this before but I dont know why it is always paired with chili because its a bit of an oddness to my taste. I love the cornbread just as it is…

    Your recipe looked easy and you corn bread looked super yum! Gonna try this soon when I can get my hands on Jalapeno…

    1. I guess sometimes traditional pairing doesn’t mean best pairing. I’m not a huge fan of chili because of the beans. The cornbread actually tastes good enough on its own but also quite awesome with salsa!

  4. I know what you mean about the baking urge (though, after CNY cookie-baking, I must say I haven’t had the urge for awhile)… and it looks like that urge was certainly fruitful because your cornbread looks excellent! I’ve never tasted jalapeno cornbread, but I’m not sure my family will like it either… maybe i’ll make a really small loaf! Haha.

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