Jalapeno Cheddar Corn Bread Recipe
Jalapeno Cheddar Corn Bread Notes
Recipe Provided by The Spice House in Milwaukee.
- 1 Cup cornmeal (yellow or white)
- 1 Cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 Cup freeze-dried corn
- 1 Cup sour cream
- 2 large eggs
- 4 Tablespoons unsalted butter, melted
- 2 teaspoons vegetable oil
- 3 Tablespoons diced dried jalapenos
- 2 teaspoons dried cilantro
- 1/2 Cup 3/8" cubed sharp cheddar cheese
Adjust oven rack to middle position and preheat oven to 450 degrees. Grease a 9" cake pan with vegetable oil. Greased pan will be placed in oven about 5 minutes before adding cornbread batter.
Put jalapenos and cilantro in a cup and add enough hot water to cover. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a laarge bowl. In a eparate bowl, mix eggs and sour cream. Pulse corn in a food processor until coarsely ground and blend into eggs and sour cream. Fold this mixture and jalapenos and cilantro into cornmeal mixture. Stir in melted butter. Add cheese.
Remove hot pan from oven and pour in batter. Bake until a toothpick comes out clean (about 25 minutes). Cool cornbread on wire rack about 15 minutes. Serve warm.
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