Jalepeno Corn Bread

Jalapeno Corn Bread

It’s September and I can’t believe the summer has gone. I keep waiting for it to get here in a small way. It’s been a wonderful summer, no doubt but I just could have used a few more days, weeks even another month. Fall is my favorite season so I won’t complain. We’ll just use that summer corn left over and make some memorable dishes.

Here’s all you do:

Jalapeno Corn Bread

1 1/4 cups stone ground yellow corn meal
1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup scallions, chopped (reserve 1 tablespoon for sprinkling)
1/4 cup fresh cilantro, chopped
2-3 jalapeno, chopped
2 small garlic clove, peeled and finely minced
1 cup corn kernels, (I used a 1 1/2)
1 cup plain yogurt (I used sour cream)
1/4 cup low fat milk (I used whole milk)
1 egg
1/4 – 1/2 cup shredded sharp cheddar cheese, plus 2 tablespoons for sprinkling over corn bread (I didn’t have cheddar and used Jarlberg….story of my life with this one and it is no substitute for this bread……but didn’t stop me)
1/4 cup canola oil

Preheat oven to 350F. Grease and flour a 9 inch square pan.

In a bowl, with a wire whisk, mix egg, milk, yogurt, and canola oil. Add cheese, corn, jalapenos, garlic, scallions, cilantro and combine. (I threw in a baked & skinned red bell pepper and some onion and my garden chives since I was out of scallions too!) It’s a wonder I made this with all the substitutions but I think it turned out good.

Add flour, corn meal, baking powder and salt and combine with rubber spatula. (Hmmm no sugar or honey). Odd, but didn’t think much about it at the time. Mix wet ingredients with the flour mixture. Pour mixture into prepared pan and sprinkle with half the chopped scallions.

Bake for 35-40 minutes. Last 5 minutes of baking sprinkle remaining cheddar cheese and extra scallions over the top of the corn bread and place back in the oven.

Now before you take a big swallowing bite of this……warm yummy smelling bread….like I did, think about that sugar comment  I made. This recipe didn’t work for me (oh what a surprise). So, when the bread was still quite warm I took my bear bottle of honey and slathered it generously on top of this corn bread. It gently melted into the mixture so you can’t even see it. Very cool! It gave this humble little experiment of mine a subtle sweet yet oh so understated kiss (do I sound like a popular rat here…?) to this corn meally concoction.

I actually skipped the cheese and scallions on top since I got totally distracted with calls and dogs ….and barking and yada yada yada. Using the bell pepper and onions made it just as gorgeous to look at.

As I said, the jury is still out on this one. I served with a wonderous bowl of vegetarian mango chili! It was good. It was real good. Welcome September.

Bon Appétit!

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