Cheesy Jalapeno Cornbread

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From the Dock of Deception, book 3 in The Halfway Point Lodge series.
Josh and Lou Lou have whipped up multiple batches of this fantastic cornbread. This recipe is from Monica at www.TheYummyLife.com.

Yields8 Servings
Prep Time10 minsCook Time33 minsTotal Time43 mins

 1 tbsp Oil (vegetable, peanut, or canola)
 1 ¼ cups Stone ground yellow cornmeal
 ¾ cup All purpose flour
 2 ½ tsp Baking powder
 ½ tsp Salt
 ½ tsp Black pepper (ground)
 ½ tsp Ground cumin
 1 cup Buttermilk plus 2 tablespoons*
 1 Egg (large)
 2 tbsp Honey (optional)
 3 Green onions (chopped - both white and green part)
 1 cup Corn (fresh, canned or frozen)
 3 tbsp Minced jalapeno (add more or less according to your taste, remove seeds for less heat)
 1 Can (4oz) chopped green chiles, drained
 1 ½ cups Shredded sharp or extra sharp cheddar cheese

1

1. Brush 8x8 baking pan with oil and place in cold oven. Preheat oven to 400 degrees. (May also use 12- cup muffin pan or cast iron skillet.)
2. Combine cornmeal, flour, baking powder, salt, cumin, and black pepper in a large bowl (plus buttermilk powder if using it*)
3. In a separate bowl, whisk the egg, buttermilk (or water*), and honey together. Add egg mixture to dry ingredients. Stir until just mixed -- do not over mix.
4. Add onion, corn, jalapeno, green chiles, and cheese; fold into batter until mixed.
5. Remove hot pan from oven and pour batter into it. Spread evenly and bake for 25-30 minutes (18-20 minutes for cast iron skillet or muffins) until golden and a toothpick inserted in the center comes out clean. Let cool in pan for at least 15 minutes so it firms up for easier cutting and serving.

*In place of buttermilk, can substitute:
--1 cup + 2 tablespoons water, and 4 tablespoons + 1 teaspoon dry buttermilk powder.

 

Ingredients

 1 tbsp Oil (vegetable, peanut, or canola)
 1 ¼ cups Stone ground yellow cornmeal
 ¾ cup All purpose flour
 2 ½ tsp Baking powder
 ½ tsp Salt
 ½ tsp Black pepper (ground)
 ½ tsp Ground cumin
 1 cup Buttermilk plus 2 tablespoons*
 1 Egg (large)
 2 tbsp Honey (optional)
 3 Green onions (chopped - both white and green part)
 1 cup Corn (fresh, canned or frozen)
 3 tbsp Minced jalapeno (add more or less according to your taste, remove seeds for less heat)
 1 Can (4oz) chopped green chiles, drained
 1 ½ cups Shredded sharp or extra sharp cheddar cheese

Directions

1

1. Brush 8x8 baking pan with oil and place in cold oven. Preheat oven to 400 degrees. (May also use 12- cup muffin pan or cast iron skillet.)
2. Combine cornmeal, flour, baking powder, salt, cumin, and black pepper in a large bowl (plus buttermilk powder if using it*)
3. In a separate bowl, whisk the egg, buttermilk (or water*), and honey together. Add egg mixture to dry ingredients. Stir until just mixed -- do not over mix.
4. Add onion, corn, jalapeno, green chiles, and cheese; fold into batter until mixed.
5. Remove hot pan from oven and pour batter into it. Spread evenly and bake for 25-30 minutes (18-20 minutes for cast iron skillet or muffins) until golden and a toothpick inserted in the center comes out clean. Let cool in pan for at least 15 minutes so it firms up for easier cutting and serving.

*In place of buttermilk, can substitute:
--1 cup + 2 tablespoons water, and 4 tablespoons + 1 teaspoon dry buttermilk powder.

Cheesy Jalapeno Cornbread
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