Recipe by Elly in Canada
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)
Directions See How It's Made
- 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! .