I picked up this tasty, jalapeno, cheddar corn bread recipe at a Southern-American style cooking class I recently attended at the beautifully fitted out Williams-Sonoma store in Bondi Junction in Sydney. We learnt a fantastic array of dishes, including smoked-ribs and creole-blackened snapper, but this comforting, simple cornbread was just possibly my favourite.
The cornbread makes a substantial snack on its own or can be served as an accompaniment to mop up a hearty soup or chilli.
- 1 cup ground cornmeal
- 1 cup flour
- 1 cob fresh corn
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 cup sugar (about 2 tablespoons)
- 1 jalapeno, seeded and finely chopped
- 1 mild green pepper, I used a bullhorn pepper
- 1/2 red onion, finely chopped
- 3/4 cup grated sharp cheddar cheese
- 1 egg
- 1 cup buttermilk
- 2 spring onions (scallions)
- 4 tablespoons unsalted butter, melted
- Optional – 1/2 teaspoon paprika and/ or 1/2 teaspoon chilli powder.
Preheat oven to 200 degrees celsius (400 F). Grease a cast-iron fry pan or dish – I used a heavy staub oval dish that measures 21 cm in length. You could also use a square cake tin if you don’t have a cast iron dish.
In a large bowl, combine the cornmeal, flour, baking powder, salt, cayenne , salt, sugar, jalapenos, red onion and cheese. (and chilli powder and paprika if you are using them – I added extra spice as my jalapeno was not too spicy).
In another bowl, mix together the egg, buttermilk, melted butter until just blended. Use a grater to grate the fresh corn cob into this mixture. (The original Williams-Sonoma recipe didn’t call for fresh corn, but at the class we grated in a corn cob or two which gave the cornbread a wonderful moist texture).
Fold the wet mixture into the dry mixture until the batter is blended and no lumps remain.
Spoon the batter into the prepared dish. Bake for 20 – 25 minutes or until a skewer inserted into the cornbread comes out clean.
Cut the corn bread into wedges and serve warm or cold.