Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup diced jalapenos
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease the 9-inch round cake pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the diced jalapenos.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool for 10 minutes before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 8-10
Nutritional Information: (Per Serving)
Calories: 200
Fat: 8g
Carbohydrates: 27g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Buttermilk can be substituted with regular milk.
- Vegetable oil can be substituted with melted butter.
Variations:
- Add 1/2 cup of shredded cheese for a cheesy jalapeno cornbread.
- Add 1/2 cup of cooked corn kernels for a sweet and savory cornbread.
- Add 1/4 cup of chopped cilantro for a Mexican-style cornbread.
Tips and Tricks:
- For a spicier cornbread, add more jalapenos.
- For a sweeter cornbread, add more sugar.
- For a crunchier cornbread, add 1/4 cup of crushed cornflakes to the batter.
Storage Instructions:
- Jalapeno cornbread can be stored in an airtight container at room temperature for up to 3 days.
- It can also be stored in the refrigerator for up to 5 days.
Reheating Instructions:
- To reheat, wrap the cornbread in foil and bake in a preheated 350°F oven for 10 minutes.
Presentation Ideas:
- Serve the jalapeno cornbread warm with butter and honey.
- Slice the cornbread into wedges and serve with a side of salsa.
Garnishes:
- Sprinkle with chopped cilantro and a squeeze of lime juice.
- Drizzle with honey or maple syrup.
Pairings:
- Serve with chili, soup, or stew.
- Serve with grilled meats or vegetables.
Suggested Side Dishes:
- Roasted vegetables
- Baked beans
- Coleslaw
Troubleshooting Advice:
- If the cornbread is too dry, add a few tablespoons of buttermilk or milk to the batter.
- If the cornbread is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Be sure to use pasteurized eggs to avoid the risk of salmonella.
- Be sure to use fresh jalapenos to avoid the risk of foodborne illness.
Food History:
- Cornbread is a traditional dish in the Southern United States and has been around since the 18th century.
Flavor Profiles:
- This jalapeno cornbread has a sweet and savory flavor with a hint of spice.
Serving Suggestions:
- Serve with butter and honey.
- Serve with a side of salsa or guacamole.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American