Jalapeno Cornbread?

jbenny

As anyone cooked jalapeno cornbread on your BGE? I have an office thanksgiving pot luck and was considering bringing it and wanted to know what tips you may have.

Thanks!

Richard Fl

Here you go! Happy Holidays.


Cornbread, Jalapeno, Smokey J


INGREDIENTS:
1 1/2 cup yellow corn meal
1/2 cup regular white flour
4 jalapeño chilies, seeded but not deveined, chopped
2 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cup buttermilk
2 eggs, beaten to blend
3 Tbs butter, melted




Procedure:
1 Spray an 8-inch square baking pan with nonstick cooking spray. Mix first 7 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan.
2 Cooking Directions:
3 Bake in the egg (directly on the grill, no plate setters, etc.) at approximately 425 degrees until firm to touch, about 30 minutes.


Recipe Type
Bread

Recipe Source
Author: Smokey J

Source: BGE Forum, Smokey J, 2005/12/25

vidalia1

I cook mine in a 9" CI skillet. I use a regular cornbread recipe or Jiffy mix and add whole kernel corn (drained) & chopped jalapenos....comes out great...also rotate the cornbread pan about half way through to get an even cook...

Griffin

I've been going with the recipe on the back of the bag of cornmeal and adding a lil cream of corn, some cheese and diced jalepenos. You can sub in canned diced green chilis in place of the jalepenos if you want less heat. Still good flavor.

Boilermaker Ben

You could just mix grated cheddar and chopped jalepeno into a standard cornbread recipe with good results.

I do have a recipe for it, though. I'll try to remember to post it when I get home, this afternoon. It uses corn flour (masa) instead of corn meal, so it's got a soft texture to it, rather than a dense, crumbly southern cornbread. It's also sweeter than a standard cornbread. Different, but very good.

Richard Fl's recipe looks very appealing...I love buttermilk in baked goods. Going to have to give that one a try.