Jalapeno Cheddar Cornbread

Cornbread is one of my very favourite savoury bread. I have made a few recipes and constantly on the look-out for other good cornbread recipes. Those that I have made so far are all very good. When I saw this cornbread recipe over at girl versus dough, I knew that I MUST bake it! Firstly, again, yes, I love cornbread, secondly jalapeno is my favourite ingredients, in any savoury breads or dishes! Not to mention that corns are my favourite too and my family loves scallions, I even have some lovely scallions growing in my garden. And cheese, need I say more? Haha! Looks like, I have a lot of favourites! When they all come together in one bake, it spells out Yumminess!

A slice of yumminess!  :)

Usually cornbreads are really easy to make, just like this one. The dry ingredients are whisked in a large mixing bowl, and the wet ingredients in another. Put the wet ingredients into the dry ingredients, stir to combine and add in the rest of the ingredients like scallions, chopped jalapenos, cheese and corn. This recipe requires the batter to rest for 10 minutes before baking. Maybe to soften the cornmeal a little before baking?

The original recipe is called Jalapeno Cheddar Skillet Cornbread and it is baked in a cast iron skillet. I do not have any cast iron skillet [er... any sponsors?? :-) ] so I used a 7" square baking pan for half a recipe. Some changes which I've adapted are, I omitted the salt since I used salted butter, and note that the cheese are usually quite salty. To substitute the buttermilk, I use a mixture of homemade yoghurt and milk, (ratio 2:1).  More cheese are sprinkled over the top of the batter along with some sliced jalapenos before baking.

As soon as the pan goes into the oven, boil some water, make a pot of tea, you would want to enjoy your cornbread with that cup of tea, trust me, you would thank me later!  

 

Freshly baked Jalapeno Cheddar Cornbread. I sliced it to 8 rectangular pieces.

About 20 minutes after baking, it's taste-testing time!  As soon as the knife cuts into the bread, I knew that this is a winner! It is so soft and tender! It has a beautiful sunny colour and looks so good! 

The first bite, oh my! so delicious, finished the first piece before continuing on with the photographs! It is so moist, soft, tender, with that wonderful cheezy taste of the Cheddar and the Jalapeno are not spicy at all, even my son ate it without any complaints, the only thing he says was "Mmm... very good"! I love the corns that has softened during baking, and the scallions adds a wonderful aroma to the bread.

At first, I did intend to make some chili to go with the cornbread, but that intended chili was "abandoned" when I find that I do not have certain ingredients which I thought I had in my pantry! But then, these cornbreads are truly delicious eaten on its own! I finished two slices with  two cups of tea for my lunch, and it was a very satisfying lunch! I'll be making this again definitely! And hopefully with some chili to enjoy it together! Thank you, Stephanie for sharing this lovely recipe.

I'm linking this post with the following :

• Bake Your Own Bread (BYOB), hosted by Girlichef, Delectable Musings and My Discovery of Bread, featured bread blog for this month is Stephanie from Girl Versus Dough
• Twelve Loaves, hosted by Cake Duchess, Creative Culinary and Life's A Feast, theme for this month is "Cheese!"
• Recipe Box hosted by Bizzy Bakes
• Full Plate Thursday hosted by Miz Helen's Country Cottage
• Frugal Food Thursday hosted by Frugal Frollies

The measurements below are adapted for half a recipe, for the full original recipe, please visit girlversusdough.
Jalapeno Cheddar Cornbread
3/4 cup all-purpose flour
3/4 cup finely stone-ground cornmeal
1 tbsp granulated sugar
1/2 tbsp baking powder
3/4 tsp salt (I omitted this, as I use salted butter)
3/4 cup buttermilk
3/4 stick (95gm) butter, melted and cooled
1 large egg
1/2 cup shredded sharp cheddar cheese, plus extra for sprinkling
2 scallions, chopped
1/4 cup frozen corn, thawed
3 medium jalapenos, one seeded and finely chopped, two sliced in rounds and seeded

1. Preheat oven to 350F. Grease and line a 7" square cake pan.
2. Whisk together flour, cornmeal, sugar, baking powder and salt (if using) in a large bowl. 
3. In a separate bowl, whisk together buttermilk, butter and eggs.
4. Stir the wet ingredients into the dry ingredients and mix until well combined.
5. Add 1/2 cup cheese, scallions, corn and chopped jalapenos to the batter and stir to combine. Let rest for 10 minutes.
6. Pour batter into prepared pan and top with remaining cheese and sliced jalapenos. Bake until edges are golden brown and toothpick inserted in the centre comes out clean, about 30 minutes. Cool pan on wire rack for 15 minutes, slice and serve.