Jalepenos – NYC

Posted on October 12, 2010









The man gave me both the recipe for Jalepeno Cornbread he found, plus two browning bananas with which to make banana bread. Um…ok. SO I went with my own “Choose Your Own Adventure” recipe for this challenge. And after submitting Haley to “jalepenos” as a baking challenge, it was most definitely worth it.

Jalapeno  Corn:INSERT BANANA HERE:bread
2 ounces flour (about 1/3 cup*) (digital scale! no cups needed!)
6 ounces cornmeal (a heaping cup*)
1 teaspoon baking powder
3-fingered pinch of salt (a teaspoon if you must)
2 ounces sugar (about 4½ tablespoons*)
8 ounces  milk
2 large eggs
4 ounces butter, melted but cool
3 – 4 jalapeno peppers, seeded and diced
1 ½ cups fresh corn (I used uncooked from the cob but I’d probably skip this step in the future – messed with the texture of the cornbread).

2 browning bananas (this is the “choose your own adventure” part)

  • Preheat oven to 350 degrees.  (yes, that gets its own step).
  • Combine the flour, cornmeal, baking powder, salt and sugar in a mixing bowl.
  • Combine the milk and eggs and whisk to combine, add the butter, whisking.
  • Combine the wet and dry ingredients, stirring till all ingredients are well incorporated, stir in the jalapenos and corn.
  • Pour batter into a buttered or oiled loaf pan (or vessel of your choice) and bake till the interior is no longer wet, about 30 minutes.

The resulting bread was most and denser than a normal cornbread (which is a bag fat DUH due to the addition of the bananas). For a girl who’s not a big fan of cornbread to begin with, I liked it much better than the regular version.

No eyes were scorched in the making of this cornbread – check out Haley’s post to read about some burning tears.

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