Hello 2019

February 12, 2019 § Leave a comment

It has been a while, and as you can see on my recent posts, we’ve been traveling. So between trips and work, I’ve had very little time to explore the kitchen. I have to be honest. This recipe has been sitting in my draft box for quite a while. And while I organize my travel notes, let me share this simple corn muffin that is so easy to make and jazzed up with sharp cheeses and spicy jalpeños. This make-ahead marvel is perfect as a side dish, an appetizer, or even a snack. I love that is moist, slightly sweet, delightfully salty, marvelously cheesy, and somewhat spicy.

Cheese-Jalapeno-Corn-BreadCredits: JSprague “The Final Tally” template; papers from Sepia Lane and Sept Blue CT

Cheese and Jalapeño Cornbread

Adapted from Martha Stewart Living October 2014 issue

What You Need:

  • ¾ stick unsalted butter, melted, plus more, room temperature, for pan
  • 1 ½ cups yellow cornmeal
  • 1 ¼ cups all-purpose flour
  • 1/3 cup sugar
  • 2 tsps. baking powder
  • ½ tsps.. baking soda
  • 2 tsps. coarse salt
  • 1 ¾ cups buttermilk
  • 2 large eggs
  • 8 ounces Monterey Jack cheese, shredded (about 3 cups) – I combined with Gouda
  • 2 oz. or 50g Jalapeno peppers in juice/syrup

What You Do:

  1. Preheat oven to 200°C. Butter a 9-by-13-inch baking pan. In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, and eggs.
  2. Pour buttermilk mixture into flour mixture and stir until just combined (do not overmix). Fold in cheese and chilies with juices until evenly distributed. Transfer to baking pan and smooth top.
  3. Bake until golden brown along edges and a tester inserted in center comes out with moist crumbs, 20-25 minutes.
  4. Let cool in pan 5 minutes. Turn out onto a wire rack, then invert onto another rack, top side up. Let cool at least 15 minutes more. Transfer to a cutting board. Cut into small wedges. Serve warm or room temperature.

 

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