Jalapeno Cornbread September 18, 2014
Posted by nrhatch in Food & Drink, Vegetarian Recipes.trackback
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.
Aah . . . that’s better!
Comments
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Spirit Lights The Way 
Looks yummy! Is it the change of seasons that have brought on the baking? 🙂
We don’t have a change of seasons.
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.
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!
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. 😎
Hello, Nancy! Glad I roamed over here this morning. YUM! That corn bread looks delish! 🙂
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.
Yes, please!
Mangia!
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!
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.
Rachel Ray look out! That sounds and looks delicious, Nancy!
Rachel Ray can’t bake . . . she even burns toast. I think it’s a case of “out of her sight, out of her mind.”
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. 🙂
I haven’t see her lately. Hey! Maybe she DID burn down the set! 😛
I’m off to water aerobics . . . need to burn off some carbs!
This looks much tastier and easier to chew than any bagel, no matter how good tasting and fresh the bagel is.
Definitely easier to chew ~ it almost melts in your mouth!
I also have to ask…what is with all the food blogs?
Not good for my weight!
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.
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.
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. 😛
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!
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.
I have yet to try cornbread, might give this one a go. I still need the time to make your bagels.
Enjoy! I’m about ready to make more bagels. It’s nice having a few in the freezer.
It looks good. I’ve been making soups. Salmon for dinner tomorrow.
I love making soup . . . especially in the cooler months.
This looks delicious!
It’s melt in your mouth yummy, PiP. I often increase the fiber and benefits from eating whole grains by using whole wheat flour.
yum!!
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.
Yum! The jalapeños would definitely kick it up a notch. I love cornbread! 🙂
Hot peppers + cornbread = Perfect together!