Monday, February 25, 2013

Stand Out Sides: Jalapeno Cornbread

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I have some vivid memories from my childhood.  I was going to say, you know more than 10 years back when I realized that at almost 27, 10 years back puts me almost at college age.  Ew!  Where does the time go?!  Anyway, back to reality, and my childhood.

While I have a lot of memories of my dad on vacations, or in fun activities, it is my mom who is more prominent in my “every day” memories.  Except for this one.  When I was little, Dad used to go and get breakfast in the morning.  He would always get a bran muffin with raisins; I would get a corn muffin.  Dad would make the bran muffin into little Christmas tree shapes while I would watch in awe and then gobble them all up.  Talk about tricking kids into eating good things. Also, do I have to tell you, to this day, I love a good bran muffin?

But I also love a good corn muffin – when they are moist and crumbly.  I can’t think of a better treat.  Which is why in my adulthood, cornbread really calls to me.  In fact, sometimes I make chili just so I can make some cornbread!  When Mom told me we were having chili on Sunday, I couldn’t wait to contribute.  This jalapeno cornbread combined my love and John’s (of all things spicy).  But everyone gobbled it up, especially Dad! 
Jalapeno Cheddar Cornbread (adapted from About.com)
Serves:  12
3/4 cups milk
1 egg, lightly beaten
1 cup low-fat sour cream
4 tablespoons butter, melted
1 cup flour
1 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
4 ounces cheddar cheese, grated
2 jalapenos, deseeded and minced

Preheat oven to 350 degrees F.  In a large bowl, beat together milk, eggs, and butter until fully combined.  In a small bowl, whisk flour, cornmeal, baking powder, and salt.  Pour into the wet ingredients with the cheddar cheese and jalapenos.  Stir until just combined. 

Grease a 9-inch cake pan and pour batter into the pan.  Bake for 20-25 minutes until a toothpick comes out with moist crumbs and the top is golden.  Cool and cut into 12 slices.  Serve either warmed or room temperature.

Until the next time my oven is on…

11 comments:

  1. I love cornbread too Danielle! i'm still in search of my favorite cornbread recipe. Will def. have to try this one! THXX

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    1. Can't wait to hear what you think bakeoff queen!!!

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  2. My husband makes cornbread every few weeks or so. I will be passing this recipe on to him to try. Intriguing combo!

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    1. Thanks Kristin - anything we can put jalapenos in over here, John does! Makes for some interesting dinners ;)

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  3. I love this recipe!! I make Chili every time it snow, and now this cornbread too!

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    1. April, I love how fast the recipe is. Key if you have a little one!!

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  4. Hi Danielle,
    This looks delish! Pastamore has jalapeno olive oil that would replace the butter in this recipe and turn up the heat. One of our Pastamore distributors brought you to our attention from Charleston and shared your info with us. Our "twitter" master is going to be in contact with you in the next few days, we are thrilled that you want to do a review on Pastamore products!

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    Replies

    1. Your products were so delicious Pastamore - who wouldn't want to review them?!

      Delete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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