Jalapeño-cheddar Corn Bread Recipe

Matt Phillips provided the baking chops for the Clam bake. This Jalapeño-cheddar Corn Bread may have been my idea but the recipe was all his, and it was real damn good.

Software

Hardware

  • 1 3/4 cups bread flour
  • 3 cups AP flour
  • 1 1/3 cups cornmeal
  • 1 3/4 cups sugar
  • 2 1/2 tbsp baking powder
  • 1 tbsp. salt
  • 2 cups whole milk
  • 3/4 cups vegetable oil
  • 4 large eggs
  • 1 cup jalapenos
  • 1 cup shredded cheddar cheese
  • cooking spray

  • 2 mixing bowls
  • 2 muffin pans

Procedure Jalapeño-cheddar Corn Bread

  1. In a bowl, evenly mix flours, cornmeal, sugar, baking powder and salt.
  2. In a separate bowl, whisk together milk, oil and eggs until evenly mixed.
  3. Add wet ingredients to the dry ingredients and mix until combined; do not overmix.
  4. Add jalapenos and cheddar to cornbread mixture.
  5. Spray a 9-by-13-inch cake pan with cooking spray or a standard muffin pan.
  6. Place cornbread mixture in pan or fill muffin cups about half way. Distribute batter evenly.
  7. Bake at 325 degrees for about 35 minutes. Halfway through, turn pan around and bake until the middle of the cornbread springs back.
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October 18, 2009 · Filed under Recipes

1 Comment »

  1. Open Chefame Clam Bake Said,

    November 25, 2009 @ 9:16 am

    [...] We dumped 5 tons of sand in the middle of the street behind PYT at the Piazza at Schmidts. 100 strong we ate clams, lobsters, mussels, crabs and the greatest corn bread ever! [...]

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