Jalapeno and Cheddar Cornbread

I made this on a whim after I saw it on KitchenLab's blog. I changed it up a bit - and I encourage you to do so too, it's super simple and versatile.

This is delicious on its own - also delicious as a side to pretty much anything stew-like or soup-y. I'm kind of obsessed with the recipe.



Jalapeno and Cheddar Cornbread

Ingredients
Juice of 1 lime
1 1/2 cup frozen corn kernels
1 cup milk
1 1/2 cup cornmeal
1 cup flour
2 tablespoons corn flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup brown sugar
1 stick unsalted butter
2 eggs
1 jalapeno, diced
2 large handfuls shredded cheddar



Directions:

Add the lime juice to the milk - should curdle instantly. Mix everything together. Preheat oven to 350 degrees F and separate mixture into muffin liners. Bake 20 minutes.



2 comments:

  1. Wait... so this is a cake, but not a cake?! Ahh I just looked at the title again - it's BREAD!! Amazing!

    ReplyDelete

 

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