Prep 20 mins
Cook 25 mins
This cornbread is best served freshly baked. The roasted peppers provide a light heat, a good strong cheddar is best for full flavour. I sometimes add two tablespoons of finely chopped onion along with the peppers. Source: Homemakers magazine
- 4 small fresh jalapeno peppers
- 1 cup milk
- 1 egg
- 3 tablespoons melted butter or 3 tablespoons vegetable oil
- 1 1⁄4 cups cornmeal
- 1⁄2 cup white flour
- 1⁄4 cup wholewheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1 cup strong cheddar cheese, diced (or grated)
- Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
- In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
- Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
- In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
- Fold in cheese.
- Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
- Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
- Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .
WOW great recipe....I do love this type of cornbread and this one works well. Thanks for the great recipe.
This cornbread was totally awesome! The jalapeno added such a great flavour and I really enjoyed the soft yet crusty texture! The dough was easy to work with and your directions super to follow.
THANK YOU SO MUCH for sharing this special recipe with us, Elly!
Made and reviewed for your Cookathon in the Canadian Forum November 2010.