Hollah at my Jalapeno Cornbread
When I eat cornbread, I think of that scene in the movie Life with Martin Lawrence and Eddie Murphy…
Remember when the huge prisoner looks across the table (with crazy eyes) at Martin Lawrence and asks, “You go’n eat yo cornbread?” It cracks me up and I even joke with my brother Jared about that whenever we have a big family dinner.
I made this cornbread for a Mexican night at my friend Rosa’s house. Even though it calls for a lot of jalapenos, it wasn’t too spicy. This would be a great addition to a Thanksgiving meal. It was delicious and the girls loved it!
A few tips:
- Read the entire recipe. Why? Because it calls for melted, softened, and cooled butter. If you add hot butter to eggs – it cooks them!
- If you want crispy cornbread, cook it in a shallow pan.
- Use less jalapeno than the recipe calls for…my cornbread was looking a little green.
(Based on Ruhlman’s Jalapeno Cornbread recipe)
- 3/4 cup cornmeal
- 1/4 cup unbleached all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 3/4 cup low fat milk
- 1 large egg
- 2 oz butter, melted and cooled
- 1 heaped cup frozen sweet yellow corn
- 2 large jalapeno peppers, seeded and diced
Preheat oven to 400 degrees.
In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar.
In another bowl, beat the egg and stir in the milk and butter, whisk well to combine.
Pour the wet ingredients into the dry ingredients and stir well to combine. Finally stir in the jalapeno’s and sweet corn.
Butter an oven proof loaf pan or cake tin or a cast iron skillet and pour the batter into the prepared pan. Bake for about 30 minutes till a skewer inserted into the center of the bread comes out clean.