My garden was thriving with jalapeños that I never planted! Remember Pepper Gate from 2024? Well, I guess it was continuing to this year since I bought bell peppers but jalapeños is what the garden decided to give me! We don't eat jalapeños, so I had to figure out what to do with my surplus. The internet insisted I try some spicy cornbread so here is my concoction
This is really good with just cheddar cheese but when I decided to try pepper jack, it got a double thumbs-up from hubs and I both!
Since we were up to our eyeballs in peppers, I was making this cornbread weekly throughout the summer, which was way too much for us. So, I started loading up the freezer with some batches. I pulled some out the other day and warmed up a piece in the toaster oven and it tasted like it just came out of the oven ... yummmm!
I'm a mess when I de-seed these buggers so make sure you wear gloves and possibly a mask - those vapors make me cough and cry so I cut them under running water as fast as I can!
Let's cook! 👩🍳
Jalapeno Cornbread
1 cup plus 1 Tablespoon of flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
1 large egg
1/4 cup maple syrup
1/4 cup olive oil
4 scallions, chopped
3/4 cup seeded and diced jalapeño peppers
1/2 cup shredded cheddar cheese
1 Tablespoon butter for greasing pan
Preheat oven to 350 F with a 10" cast iron pan inside. In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt. In a medium bowl, whisk together the milk, egg, maple syrup and oil. Pour wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños and cheese.
Remove the preheated skillet from the oven and grease with the butter. Pour the batter into the pan and bake for 20-25 minutes or until the center springs back to the touch and a toothpick comes out clean. Let cool for 20 minutes
NOTES:
* You can use almond milk instead of cows milk.
* For a little more kick, we like to use pepper jack cheese instead of cheddar
* This freezes very well. Just cut into squares and freeze in parchment paper. Thaw out in the fridge overnight and then warm up in the toaster oven.
It would be a sin to eat this without slathering loads of butter on that warm piece, so make sure you do it right!
May your blessings be numerous ~ Rhonda 🌻
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