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Jalapeno Corn Bread

Recipe: Jalapeno Corn Bread

Remarks:

    I thought I'd offer a carb treat for this recipe and then brainstorm some things you could do with it as a base and take off from there. Jalapeno cornbread. Most cornbreads don't have sour cream in them but this one does. I bet you'll taste the extra smoothness. Most cornbreads don't have creamed corn in them. This one does. Ditto on the smoothness. You can make this with or without the jalapenos. You can substitute little bits of red bell pepper for color if you want or just leave it plain.

Ingredients:

    1 cup yellow cornmeal
    2 tsp baking powder (make sure your can is fresh)
    ¼ tsp salt
    2 large eggs (organic if you can)
    3 Tbl nonfat sour cream
    1 - 8.5 oz can creamed corn
    5 Tbl picked jalapenos chopped into tiny bits. (Be sure to get pickled jalapenos and not just jalapenos in a jar or your bread will be fiery.)
    olive oil spray

Instructions:

    Preheat your oven to 375 degrees.

    Put the cornmeal and baking powder in a large mixing bowl make a dent in the middle that is usually called a "well." The other ingredients go in the well. Put the eggs, sour cream and creamed corn into the well.

    Stir this mixture by starting with the ingredients in the well. Break up the eggs, mixing in the sour cream and creamed corn as you go. Then just start to fold in the dry ingredients from along the side. I do this all with a spatula. Only takes a minute and the whole mess is mixed up. Add your jalapeno bits and mix once more. If you do the full 5 Tbl be prepared for spicy cornbread. You can always reduce the amount of jalapenos.

    Grease a 9" X 9" pan with the olive oil spray. Pour in your cornbread mixture. Bake at 375 degrees for 15 - 20 minutes. You can tell it's done when the cornbread firms up along the sides and starts to pull away. It will be a light golden color. You can press on the top and if it's soft but not mushy it's ready. Or you can test with a toothpick and if it comes out dry you are ready to eat.

    Serve warm with butter.

Serving Suggestions:

    For Breakfast or Brunch
    Cut a piece of the cornbread in half horizontally. Lightly toast it under the broiler and cover with scrambled eggs, and warmed spaghetti sauce from the jar. Or if you are my husband you'll dribble your eggs with Tabasco sauce.

    For Lunch or Dinner
    Cut a piece in half horizontally and top with warmed, mild or spicy pinto beans in gravy, top with grated cheddar cheese, chopped tomatoes and green onions. This will be much like the Mexican Potato dish without the potatoes. Serve with a simple salad and you have a full meal.

Enjoy. Cheers! Zola

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