Jalapeno and Cheese Corn Bread


I have never made corn bread before and for sure it will not be the last. I actually turned this bread into something really awesome, as I have tried other corn breads and found them to be very plain and tasteless.

This is, I guess, not your typical corn bread but nevertheless I think it is better!!
My husband really likes it and he is from the south so I guess that means something.

Once again you can omit or replace any ingredient you like and make your own cornbread combination. Like me, I was suppose to use the jalapenos, but in the last minute I decided to omit since my son wouldn’t have eaten the corn bread due to being spicy :-(

Enjoy!

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Jalapeno and Cheese Corn Bread

Miryam's original recipe

Yield: 10-12 servings

Ingredients:

1 1/4 cups stone ground yellow corn meal
1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup scallions, chopped, reserve 1 tablespoon for sprinkling
1/4 cup fresh cilantro, chopped
2-3 jalapeno, chopped
2 small garlic clove, peeled and finely minced
1 cup corn kernels, I get mine in a can
1 cup plain yogurt
1/4 cup low fat milk
1 egg
1/4 - 1/2 cup shredded sharp cheddar cheese, plus 2 tbsp
1/4 cup olive oil

Directions:

Preheat oven to 350F. Grease and flour a 8x8 inch square pan.

In a mixing bowl, with a wire whisk, mix egg, milk, yogurt, and olive oil. Add cheese, corn, jalapenos, garlic, coriander and combine.

Add flour, corn meal, baking powder and salt and combine with rubber spatula. Pour mixture into prepared pan and sprinkle with half the chopped scallions.

Bake for 35-40 minutes. Last 5 minutes of baking sprinkle remaining cheddar cheese and extra scallions over the top of the corn bread and place back in the oven.

 

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15 comments

  1. Your cornbread looks so delicious! I absolutely love making it when my husband and I have Mexican meals, and I love your addition of jalapeno and cheese. I like to add a little honey sometimes, too. Great recipe! Thanks for sharing.

  2. My husband is going to love this! Next time I make chili this is going along side it. :) YUM!

  3. Woah! Cheese and jalapenos?? This cornbread sounds amazing! Too bad chili season is nearly over. Definitely saving this one.
    I’ve tried to add jalapenos to my cornbread before but used pickled ones…came out weird.

  4. This looks wonderful. I have always wanted to try cornbread as we don’t have it in New Zealand. I guess making it is the only way I’m going to get a chance to try it. Apart from the cornmeal, the ingredients seem pretty familiar to me. Now, where on earth to find corn meal?

  5. yummmmmm! I usually add jalapenos to my cornbread but have never made it from scratch. This looks WAY better than the box version I make (and even that is pretty tasty) thanks for the recipe :D

  6. Miriam, I tried the corn bread yesterday. I baked it for 35m first and although a knife came out clean it was way too moist inside (it was not brown on top either) so I stuck it back in and baked it for 40m and then 45m, it looked good so I let it cool. But it remained very moist even the next morning, the end product was very cakey and not bready!

    The only change I made to the recipe was I used all-purpose instead of whole wheat pastry flour. I read somewhere they can be substituted in equal amounts!

    Let me know what you think. Thank you – Anu

  7. Team vegetarian,

    sorry for your results. WW flour tends to absorb more liquid, therefore more liquid need it in recipes compare TO if you where to use just aa flour.

    If you try the recipe again next time try to ge some of the liquid ingredients out. Perhaps just use a few tablespoons of milk instead of the 1/4 cup.

    Sorry for your results ;-(

  8. I’ve got your cornbread baking in the oven AS I TYPE! Twenty more minutes to go.

    I skipped coriander/cilantro, and used a half-half (1/4 cup whole wheat flour, 1/4 regular flour) in substitution of the whole wheat pastry flour as I wasn’t able to find it.

    We shall see what comes of this corn bread. I really appreciate the substitution of yogurt and vegetable oil for butter (although butter DOES taste great). Thanks and I look forward to trying out more recipes from you!

  9. Ning,

    thanks for the kind comment, I hope the corn bread turned out as good as it did for me :-)

    Regards

  10. I’ve been searching for a cornbread recipe and yours looks great! I noticed that olive oil is listed in the ingredients list but canola is mentioned in the instructions. Can you let me know which I should be using?

  11. Wow! Thanks so much for the lightning quick response :) I was leaning towards olive oil but I just wanted to be sure since I’ve never made corn bread before. Adding this to my meal plan for next week. Thanks again!

  12. I made this tonight for dinner and although it looked great and the consistency turned out nice and moist it really just had a bitter taste to it. I would highly suggest adding some sugar to balance the bitterness, maybe a tsp or two. I tried putting some honey on it after it baked, but it doesn’t mix well with the mexican flavors so the sugar should be added directly in the batter. I still may give this another try as I have been trying to find a healthier version of cornbread, but I will make sure to add some sugar. Thanks for sharing your recipe and giving me a base to work from!

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