Friday, April 12, 2013

Cheddar Jalepeno Corn Bread

I love cornbread! And I finally made it for the first time yesterday. Well the second time really but the first time I used a mix for gluten free corn bread. Well, let me tell you, there is no comparison. If I can share one tip with yall, it's never ever use mixes. Making things from scratch is so much better, and doesn't even take much more time or effort. It's also cheaper, so basically all around better. To those who ate that so called gluten free corn bread..I owe you an apology!

Here is the real deal. I adapted the recipe from a site I found through pinterest, The recipe appealed to me because it was the only one I found that didn't have 2-3 cups of flour. It only uses 1/3 cup flour and 1/3 cup corn meal and has a great balance of sweet to spicy. It also uses buttermilk which I happened to have on hand!


1 jalapeno (I didn't have any and debated going out tot he store but ended up suing chili flakes instead)
1/3 cup sugar
1 Tbsp. honey
1/4 cup melted butter (I used a bit less than that because I didn't have a lot of butter left)
1 large egg
1/4 tsp. baking soda
1/2 cup buttermilk
1/4 tsp. salt
1/2 cup yellow cornmeal
1/2 cup flour
1/4 cup shredded cheddar cheese

-Preheat the oven to 375 degrees.
-In a medium bowl, stir sugar, honey and butter together. Whisk in egg. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not over-mix. As soon as the flour disappears, stop mixing. Fold in sliced jalapeno and shredded cheddar cheese.
- Add batter to  an 8x8 brownie pan. Bake for 15-20 minutes. Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.

I am not ashamed to say I ate 3 pieces! I couldn't resist it, warm, straight out of the oven. I will be making this again soon, and might be more willing to share..


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