de-cluttering my home with every change of season, not just spring.
up with frozen eggs, jalapeños, egg whites, cream cheese, salami and a few more items? Beats me, after all the weather is getting hotter, the fridge should be loosing cold if anything.
For those jalapeño lovers the amount here will make you laugh. I know. It’s in the title so you were expecting a lot of kick, but feel free to add as much as you want.
This is more of a please everyone kind of cornbread, with a spicy aftertaste.
The kind that it’s easily adaptable no matter what kind of food you serve.
Because let’s face it, sometimes it’s hard to please everyone and things are better kept at a medium level.
Even though I’m not much of a celebration enthusiast, as I explained before, I like Thanksgiving. Any time to give thanks and eat good food is a good time. We don’t celebrate it here, and I went to maybe five in my life. Two when I was living in California, and the others the couple of times my grandmother decided we should celebrate it. It was really the excuse to cook the turkey and the sweet potatoes and the pies. But then again, nothing beats a table full of happy, laughing people enthusiastically eating wonderful food.
My warmest and loving thanks to all my food blogging friends, wherever you are, wether you’re celebrating or not, this is a good moment to acknowledge the fact that my life right now wouldn’t be the same without your friendship.
Life is better since I’m a food blogger.
This jalapeño cheese cornbread delivers big time.
It’s cheesy, it’s spicy and it’s so easy to make! No beating is required, it comes together in 15 minutes and bakes to a golden, wonderfully textured quick bread.
- 2 Tbs + 7 Tbs unsalted butter (chilled and diced)
- 1 cup chopped onion (1 small medium)
- 1 cup corn kernels
- ½ cup red pepper (seeded, deveined and finely chopped)
- 2 Tbs jalapeños (seeded and finely chopped)
- 1 ¾ cups yellow cornmeal
- 1 ¼ cups all purpose flour
- ¼ cup sugar
- 1 Tbs baking powder
- 1 ½ teaspoons salt
- ½ teaspoon baking soda
- Freshly ground pepper
- 1 ½ cups buttermilk or whole milk
- 3 large eggs
- 1 ½ cups grated fontina or mild cheddar cheese (packed)
- Preheat oven to 400ºF /200ºC
- Butter round or square 9-inch springform pan.
- In a skillet over medium heat melt butter.
- Add onion and red pepper and cook for a few minutes until a little browned.
- Add corn and jalapeños and cook for 1 more minute. Remove from heat and reserve.
- In a large bowl mix cornmeal, flour, sugar, baking powder and soda, salt and pepper.
- Add cold butter and rub with your palms until mixture resembles coarse sand.
- In a small bowl mix buttermilk and eggs. Add all at once to the dry mixture and mix just to combine. Add cheese and sauteed vegetables and mix well.
- Pour into prepared pan and bake 30 to 40 minutes, until golden and tester comes out clean.
- Let cool on wire rack.
Half recipe: you can make a smaller bread by halving this recipe, using 2 small eggs and an 8-inch pan.
Keywords: Cornbread, jalapeño cornbread