Spicy Jalapeno-Cheddar Corn Bread
May 18, 2009
Four attempts at different recipes and my panel of hard-core tasters have picked a winner. This jalapeno corn bread is soft, moist, and bouncy with tiny specks of whole corn and jalapeno throughout. It has a light burst of jalapeno flavor but still sweet. It’s what corn bread is meant to feel and taste like! Serve warm. It’s a great accompaniment to the Chili Con Carne recipe.
I love trying and experimenting with new recipes that I’m not used to and love discovering things from other countries and cultures. But, I have to admit, I feel like a bit of a fake putting this spicy jalapeno cornbread recipe on this site.
My friends tell me that corn bread is one of the few dishes that commands extreme loyalty. From what I hear corn bread is handed down from generation to generation and most everyone has their own family recipe. If you’re from the South, multiply that many times over. So, I hope you enjoy this!
||cups unbleached all purpose flower
||sharp cheddar cheese, shredded
||cup yellow cornmeal
||teaspoons baking powder
||teaspoon cayenne pepper
||teaspoon baking soda
||tablespoons packed light brown sugar
||cup frozen kernels thawed
||tablespoons (1 stick) unsalted butter, melted and cooled slightly
||medium jalapeno chili, chopped fine (cored and seeded)
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish with non stick spray (or unsalted butter). Whisk flour, ¾ cup cheddar cheese, cornmeal, baking powder, baking soda, chopped jalapeno, cayenne pepper and salt in medium bowl until combined. Set aside.
In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined about 5 seconds. Add eggs and process until well combined (corn lumps will remain) about 5 seconds longer.
Using a spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with spatula. Top with remainder shredded cheese.
Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes.
Cool on wire rack for ten minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until just warm. Cut into pieces and serve.
America’s Test Kitchen
Side Dish and Thanksgiving Recipes
Other Ingredients Used