I recently made this scrumptious corn bread recipe for a BBQ by our pool with some of our friends and everyone loved it. I actually baked it right before and then grilled it along with our meat to give it a nice char and to serve it warm. Yum! This spicy take on corn bread was the perfect accompaniment for baked beans (I recommend homemade or Trader Joe’s), veggie burgers and grilled figs wrapped in prosciutto (obsessed!)

I absolutely adore sweet and crumbly cornbread muffins, so I will definitely be giving Dorie’s Corniest Corn Muffin recipe a try, but this was a fabulous savory twist. I, unfortunately did not have a jalapeño on hand when I made this, but it would definitely add a delightful kick. I decided to use mostly Bob’s Red Mill Cornflour and about a 1/4 cup of corn meal for a richer and lighter texture. Fresh corn kernels would be ideal in this recipe, but canned or frozen corn will work just as well. Just make sure to pat it dry.  I highly recommend buying Nordic Ware’s scone and corn bread pan to achieve a lovely triangular shape. Like all of their products, this Nordic Ware pan is high quality heavy cast-aluminum and made in America!

Southwestern Cornbread
Author: 
Recipe type: Side
Cuisine: South of the Border
Serves: 12
 

A nice savory twist on traditional corn bread. A perfect addition to BBQs in the summer or with a hearty bowl of chili in the winter.
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow corn flour or cornmeal (stoneground)
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1½ tsp chili powder or smoked paprika
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 cup buttermilk
  • 1 stick (8 tbsp) butter, melted & cooled
  • 1 large egg yolk
  • ½ cup corn kernels, preferably fresh (frozen or canned works too)
  • 1 small jalapeno pepper, seeded and finely diced
  • ½ roasted red bell pepper (such as Trader Joe’s), finely diced
  • 2 tbsp cilantro, finely chopped

Instructions
  1. Preheat the oven to 400 degrees.
  2. Prepare a muffin tin or cornbread pan with cooking spray.
  3. Combine the first 8 (dry) ingredients in a large mixing bowl.
  4. In another large glass bowl, whisk together the buttermilk, butter and egg yolk.
  5. Pour the wet ingredients over the dry and mix just until combined. Stir in the corn, jalapeño, red pepper and cilantro.
  6. Divide the batter between 12 muffin cups or cornbread pan triangles. Bake for 15-20 minutes until a toothpick comes out clean. Let cool for 5 minutes before removing from the pan.

Jalapeño Corn Bread | Au Bon Gouter

Jalapeño Corn Bread | Au Bon Gouter

Jalapeño Corn Bread | Au Bon Gouter

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