What’s my inspiration?
I love cornbread and usually use a pre-made mix. Tonight, I decided to make the corn bread from scratch. When I cook, I try to always ask myself, what else can I add to make this better? This time, I realized I had some leftover jalapenos and Monterey Jack cheese in the fridge. I hate wasting food so I figured I’d give something a try – why not toss the jalapeños and cheese into the batter and see what happens? I mean, what is the worst thing that can happen? It tastes like crap and I throw it away. It was only a side dish to my Stuffed Peppers, so no big deal if it didn’t turn out. Anyhow, they ended up turning out great and I can’t wait to make them again. The cheese was mild enough to make the corn bread moist and a little gooey, and the jarred jalapeños gave the bread just a little kick. They were delicious. Enjoy!
What you need:
- 1 ¼ cups all-purpose flour
- ¾ cup enriched corn meal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt (optional)
- 1-cup skim milk
- ¼ cup vegetable oil
- 1 egg, beaten
- 1 tablespoon diced jalapeños
- ½ cup shredded Monterey Jack Cheese (or any other kind of cheese you like)
- You can substitute 2 egg whites for 1 whole egg
- Trying to cut out sodium? Eliminate the salt.
- Don’t have Monterey Jack Choose? No problem! Use whatever you have on hand – cheddar, swiss, etc.
- Jalapeños: The jarred ones work best. They are pre-chopped and not nearly as spicy as fresh ones.
What you do:
- Heat oven to 400 degrees
- Grease bread pan (you can also use a s8” pan, 9” pan or muffin tins)
- Combine dry ingredients
- Stir in milk, oil, egg, jalapeños and cheese until all ingredients combined and moist
- Pour batter into prepared pan
- Bake 20-30 minutes or until golden brown on top and toothpick inserted into center comes out clean
- Serve warm with butter