Jalapeno Corn Bread

I love cornbread. This is the fourth cornbread recipe that I've posted and probably would not be the last! Today's recipe is taken from "Bernard Clayton's New Complete Book Of Breads" where he described this bread as the best cornbread in his book. That gave me reason enough to try!

This recipe uses cream-style sweet corn, cornmeal, canned jalapeno which I have replaced with fresh jalapenos, onions, flour, eggs, water, dry milk powder, a small amount of sugar, salt, oil, baking powder and cheddar cheese. CHEESE?  Where's the cheese??  OH NO!!  I have totally forgotten to add the cheese!!!

Only realised that the cheese is not in the batter, about 10 minutes later when the pan was already in the oven, when I sat down, going through the recipe from the book. I should have gone through the ingredients before I poured the batter into the baking pan, not when the pan is already in the oven! But then I guess the cornbread would still turn out fine, even without the cheese.

The cornbread bakes up good, with very nice golden crust.

It has a very moist, tender texture and so tasty! There's a little heat from the Jalapenos, the cream corn adds some creamy sweetness and together with the softened onions, makes this a delicious savoury bread to have with some soup or chilli.  I can imagine how much more tastier the cornbread would be if I have not forgotten to add in the Cheddar cheese. 

But even without the cheese, it is a very good cornbread! I had this for my lunch with a cup of tea. 

You may like to view my other cornbread posts :
Green Chile and Cheese Cornbread
Jalapeno Cheddar Cornbread
Chilli Corn Bread

I'm linking this post with Little Thumbs Up, where the ingredient for this month is Corn, hosted by Esther from Copycake Kitchen and organised by Zoe from Bake For Happy Kids and Doreen from my little favourite DIY.

A little announcement :

The next host for Little Thumbs Up in the month of May, shall be hosted by me! And the chosen ingredient is Mushroom.  Little Thumbs Up is organized by my baking buddy, Zoe from Bake For Happy Kids, and Doreen from my favourite DIY and each month a participating host will nominate an ingredient, and everyone is welcome to cook or bake using the selected ingredient of the month. Everyone is welcome to join in, no matter where you are from. A thumb-nail linky will be provided on the host's blog post at the start of event, which is the first Tuesday of the month and it will stay open right up to the last day of that month. You can read all about Little Thumbs Up event from here.

Hope everyone can join in this fun event. The next Little Thumbs Up, selected ingredient, Mushroom shall start on 7th May, I'm looking forward to your support and see all of your delicious mushrooms yummies!

Please link up all your delicious Corn recipes with the host of this month, Esther from Copycake Kitchen.

Note : I have made 1/3 from the original recipe, my measurments listed in blue. Baked in a 8" square baking pan, greased and lined.
Jalapeno Corn Bread
(adapted from "Bernard Clayton's New Complete Book of Breads")
2-1/2 cups yellow cornmeal (3/4 cup + 1 tbsp)
1 cup bread or all-purpose flour (1/3 cup)
2 tablespoons sugar (2 tsp)
1 tablespoon salt (1/3 tbsp)
4 teaspoons baking powder (scant 1-1/2 tsp)
1/2 cup nonfat dry milk (3 tbsp)
3 eggs, room temperature (1 egg)
1-1/2 cups warm water (105F-115F) (1/2 cup)
1/2 cup cooking oil (40 ml)
1 (16oz-can) cream-style corn (160gm)
6 to 8 jalapeno canned chili peppers, chopped (2 fresh jalapeno)
2 cups grated sharp Cheddar cheese (1/2 cup)
1 large onion, grated (1 small, quartered and finely sliced)

Two 9"x11" or 9"x9" baking pans, greased or Teflon.

Preheat the oven to 425F.
In a large bowl, stir together the cornmeal, flour, sugar, salt, baking powder and milk.
In a smaller bowl lightly beat the eggs and stir in the warm water and oil. Pour the liquid mixture into the cornmeal mix and stir in the corn, chopped peppers, cheese, and grated onion.
Pour the batter into the baking pans and spread evenly with a rubber scraper or a wooden spoon.
Bake until the bread tests done, about 30 minutes, and a wooden toothpick or metal skewer inserted in the center comes out clean. (If using convection oven, reduce heat 50 degrees).
Remove the bread from the oven. Let the pans cool somewhat on metal racks before cutting the bread into serving pieces.
This bread keeps well for several days, thanks to the oil and cheese, and may be frozen for months at 0 degrees.

#39/100