This cornbread is the counterpart of yesterday’s veggie soup. Since The Chef and I have spent all day trying to decide which variety of soup/gumbo/stew we will be making for New Year’s Day, this was a no-brainer side dish.
Jalapeno cornbread is a great for soups because it will work for sopping but also has enough of a spicy kick to cut through the dense corn-bready-ness (word. total word.).
Peg says the cornmeal in this recipe must
be Aunt Jemima Buttermilk
Martha Stewart. (Which is why I linked that Jemima example to Wal-Mart instead of K-Mart. Your lucrative deal with a giant discount store holds no water with us, Martha!)
Claire also reminds us that you have to heat up the tins before adding the batter so the bottoms of the muffins are crunchified. Word to you. And your mother.
2 cups cornmeal
1 1/4 cup buttermilk
3 tbsp veggie oil
3/4 cup sharp cheddar cheese
1 can creamed corn
chopped jalapenos (as many as you want)
- Preheat oven to 425.
- Mix together all ingredients. The batter should be easy to stir and smooth but not runny. If it’s too thick, add more buttermilk.
- Take muffin pan and put 1/2 cap of veggie oil in each tin. Put in the oven at 425 until smokey. (This is the non-negotiable step that makes the bread crunchy all the way around.)
- Take out, add mix and cook at 425 for approx. 45 min.