jalapeno cornbread...

I was in love with jalapeno cornbread at Fog City Diner at the first time I had it. It was very moist and tasty cornbread I've ever tasted. So I tried to make it at home last week. I didn't add cream corn for my first bat and it came out a bit dry. The second bat, I added cream corn with extra buttermilk to give it a moist texture and flavor. It came out great.
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp. baking powder
- 2 tbsp. sugar
- 1 tsp. salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 cup cream corn
- 1/2 cup jalapeno, chopped
1. Mix all dry ingredients together in a mixing bowl.
2. Mix all wet ingredients together in another bowl, then whisk into dry mixture until just combine.
3. Whisk in cream corn and jalapeno.
4. Bake at 350 degrees F for 40-50 minutes (30 minutes if using muffin molds).


Jo said...

Hi Khun Thip, this looks great and must try it out. I already love corn muffins, so this should be similar.

Y said...

Those look great! I'll have to keep your recipe in mind, the next time I want to make cornbread :)

Nossa said...

I made these today. I changed it to 1 cup of flour,from the 1/2 cup that was posted. I omitted the granulated sugar, and added a scant amount of finely chopped jalapeno pepper. The recipe does indeed taste just like Fog City Diner's corn bread. Be sure to add the jalapeno jelly to the bread when eating! Thanks for the recipe.


Blog Widget by LinkWithin