Jalapeno Cornbread

Cornbread is one of my favourite foods. It’s one of those things that I don’t think of often, but every time I eat it, I feel like I’m in taste bud heaven.

I got a fantastic recipe for cornbread muffins from a friend of mine, who had come across it online while looking for a way to use yoghurt in her baking. I’ve modified it by adding fresh jalapenos to up the taste factor, and I’ve baked it in circular pie pans. However, you can make this into a loaf or in muffin tins if you’d like!

There’s something about the flavour combination in this recipe that makes this cornbread taste really rich, even though there’s very little fat involved. It’s the perfect accompaniment for a bowl of soup or chili — there’s no doubt about it.

Pacman cornbreads!

Jalapeno Cornbread

1 cup flour
1 cup cornmeal
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 tsp ground sage
1 cup plain low fat yoghurt
2 eggs
1/4 cup butter, melted
fresh black pepper
1 to 3 fresh jalapeno peppers, depending on how spicy you want the bread
optional: 1 1/2 cups corn kernels (preferably frozen as opposed to canned)

1. Preheat your oven to 425º.

2. In a large bowl, combine the melted butter, eggs, yoghurt, and sugar. Whisk until well blended.

3. In a separate bowl, combine the flour, baking powder, baking soda, salt, ground sage, and freshly cracked black pepper. Stir to combine, using a fork. Then add the cornmeal and stir again.

4. Add the dry ingredients to the wet ingredients and stir with a spoon until the mixture has been fully combined. The batter will seem clumpy and very thick, but don’t be tempted to thin it out.

5. Cut open your jalapeno(s) and remove the seeds. Chop the peppers into small pieces, then add them to the cornbread batter.
Note: be careful not to touch your eyes when handling the jalapenos, as you can burn yourself from the spice. Also wash your knife and cutting board extremely thoroughly after you’re done.

6. If you are adding corn kernels to your bread, make sure they are thawed and rinsed before folding them into the batter.

7. Transfer the batter into lined muffin pans or a greased loaf pan or pie pans. Bake until the bread is golden and slightly crunchy, and a toothpick inserted into the centre comes out clean.
For muffins: approximately 15-20 minutes.
For loaf: approximately 20-25 minutes.
For pie tins: approximately 20 minutes.

8. Eat warm, straight out of the pan.

I suppose you can serve it with soup or something else, but why bother?


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