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Jalapeno Cornbread September 18, 2014

Posted by nrhatch in Food & Drink, Vegetarian Recipes.
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2014-09-15 19-08-05_0005

Yes . . . we are continuing to carb load.

Man cannot live by bagels alone!

Jalapeno Cornbread

Heat over to 425 degrees.

Grease baking dish with butter or oil and place in oven to pre-heat. I use a round pottery baking dish but a 8-9″ square baking dish would work.

1 1/4 c. stoneground cornmeal
1/2 c. all purpose flour
2 tsp. baking powder (or 1 tsp. and 1 egg)
1 tsp. baking soda
1 tsp. salt
2-4 tsp. sugar (or brown sugar)

Sift together dry ingredients in large bowl.

1 1/2 c. almond milk
2 T. butter (or 1 T. oil)
5-6 roasted jalapenos (or 1/2 tsp. crushed red pepper flakes)

Whisk wet ingredients. Combine wet and dry ingredients. Pour into heated baking pan. Bake 25 minutes at 425.

2014-09-15 19-21-40_0007

Aah . . . that’s better!

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Comments»

1. Val Boyko - September 18, 2014

Looks yummy! Is it the change of seasons that have brought on the baking? 🙂

nrhatch - September 18, 2014

We don’t have a change of seasons. :mrgreen:

I make the Jalapeno Cornbread year-round and have had a draft post in my folder for ages. Once I made the bagels and posted that recipe, I decided to have a Carb Fest this week.

2. Pix Under the Oaks - September 18, 2014

I can’t even begin to tell you how much we love cornbread! Your recipe looks great! I think we will have to make it over the weekend with a pot of pinto beans.. yay!

nrhatch - September 18, 2014

There are lots of good cornbread recipes, but I like this one that I adapted so I could make it without eggs or dairy milk.

I kept the butter. 😎

3. brickhousechick - September 18, 2014

Hello, Nancy! Glad I roamed over here this morning. YUM! That corn bread looks delish! 🙂

nrhatch - September 18, 2014

Hi Maria! This is a yummy and easy recipe. I can mix it up in no time and don’t have to wait for it to rise before baking. Perfect with soups, stews, chili, or roasted veggies.

4. valleygrail - September 18, 2014

Yes, please!

nrhatch - September 18, 2014

Mangia!

5. NancyTex - September 18, 2014

Looks yummy!
By the way, not sure if you’re facebook friends with Kate (did that just happen) so I wanted to share that she made your bagels yesterday! She said they were really yummy!

nrhatch - September 18, 2014

Haha! It did just happen.

I haven’t crossed paths with Kate on FB, but she did let me know that the bagels were a hit . . . she even shared them with her parents.

6. Jill Weatherholt - September 18, 2014

Rachel Ray look out! That sounds and looks delicious, Nancy!

nrhatch - September 18, 2014

Rachel Ray can’t bake . . . she even burns toast. I think it’s a case of “out of her sight, out of her mind.” :mrgreen:

Jill Weatherholt - September 18, 2014

My bad…I don’t know what her specialty is. I’ve heard she has a show on the Food Network, or she used to…perhaps she burned down the set. 🙂

nrhatch - September 18, 2014

I haven’t see her lately. Hey! Maybe she DID burn down the set! 😛

7. nrhatch - September 18, 2014

I’m off to water aerobics . . . need to burn off some carbs!

8. William D'Andrea - September 18, 2014

This looks much tastier and easier to chew than any bagel, no matter how good tasting and fresh the bagel is.

nrhatch - September 18, 2014

Definitely easier to chew ~ it almost melts in your mouth!

9. granny1947 - September 18, 2014

I also have to ask…what is with all the food blogs?
Not good for my weight!

nrhatch - September 18, 2014

Sorry about that, Kathy. Now that you’re in your own place, we thought you might want a few yummy recipes to make for (just) you and Mex.

10. beeblu - September 18, 2014

I also have a delish recipe for corn bread (we call it mealie bread – a South Africanism 😃) but it takes so much longer than yours. And I love the addition of the jalapeños. Yum.

nrhatch - September 18, 2014

That is one reason that I love this recipe . . . only a few ingredients so it whips up in a flash.

It disappears in a flash too. 😛

11. Silver in the Barn - September 18, 2014

I am a good baker but cannot make a decent cornbread. Maybe I’ll muster up my courage and give this one a try. Almond milk sounds enticing as an ingredient!

nrhatch - September 18, 2014

This has always turned out well for me ~ even better since I opened a new can of baking powder.

You can use any kind of milk you want, Barb ~ soy, almond, dairy milk would all work. I use almond milk because that’s all we have in the house most of the time.

12. Grannymar - September 18, 2014

I have yet to try cornbread, might give this one a go. I still need the time to make your bagels.

nrhatch - September 18, 2014

Enjoy! I’m about ready to make more bagels. It’s nice having a few in the freezer.

13. Behind the Story - September 18, 2014

It looks good. I’ve been making soups. Salmon for dinner tomorrow.

nrhatch - September 19, 2014

I love making soup . . . especially in the cooler months.

14. Piglet in Portugal - September 19, 2014

This looks delicious!

nrhatch - September 19, 2014

It’s melt in your mouth yummy, PiP. I often increase the fiber and benefits from eating whole grains by using whole wheat flour.

15. Tammy - September 20, 2014

yum!!

nrhatch - September 20, 2014

I bet this would be a hit with your boys, Tammy. I do substitute whole wheat flour for the all purpose flour to up the nutrition. And it’s still yummy.

16. Three Well Beings - September 26, 2014

Yum! The jalapeños would definitely kick it up a notch. I love cornbread! 🙂

nrhatch - September 26, 2014

Hot peppers + cornbread = Perfect together!


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