Jalapeño Cheddar Cornbread
When I think of cornbread, I usually think of summer picnics and BBQs, but there's no reason why you can't whip up a batch any time of the year. One of these will spice up a simple supper or take a breakfast egg to a whole new level.
2 jalapeño peppers
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups flour
2/3 cup sugar
1/2 cup vegetable oil
1/4 cup melted butter
1 tbsp baking powder
1 tsp salt
grated cheddar to taste
Preheat your oven to 400ºF and coat your peppers in oil, salt and pepper. Place them in a baking pan and bake for 20-25 minutes until the skin starts to peel off. Throw them in a cool bowl and cover with saran wrap. Let them hangout under there for 20 min and then peel off the skins and scrape out all the seeds. The time spent under saran wrap should guarantee that the skins come off easily. Dice them up super-fine and set them aside.
In a small bowl, combine the cornmeal and milk. Let it stand for 5 minutes.
Whisk together the flour, sugar, baking power, and salt. Add in the cornmeal and milk mixture, eggs, oil, and butter. When it's all combined into a smooth batter, mix in the diced jalapeños and as much grated cheese as you like.
Pour into a greased baking pan or muffin pan and bake for 30-35 minutes at 400ºF.
Serve warm and enjoy!
The fun thing about this recipe is you can add in whatever you like. Not a fan of spice? Roasted red peppers would be just as delicious, and I'd like to try a version with bacon next time. What other flavour combinations would you suggest?