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Recipe; Cheesy Jalapeno Cornbread

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597 posts
Joined: Dec 11, 2005


Posted to Thread #12319 at 3:48 pm on Oct 19, 2008


Slightly spicy, intriguingly savory and deliciously comforting. Serve this cornbread as accompaniment to dinner or just enjoy it on its own.

1 cup stone ground yellow cornmeal
cup whole wheat flour
1 tbsp. granulated sugar
2 tsp. baking powder
tsp. baking soda
tsp. salt
cup cold butter, cubed
1 cups buttermilk
2 eggs, separated
tsp. baking soda, dissolved in 1 tbsp. water
1 jalapeno pepper, seeded and minced
1 cup shredded Cheddar cheese preferably old

Preheat oven to 400 F.
8-inch square baking pan, lightly greased.

In food processor, combine cornmeal, flour, sugar, baking powder, baking soda and salt. Pulse to blend. Add butter and pulse until mixture resembles coarse crumbs. In a measuring cup, combine buttermilk, egg yolks and jalapeno pepper and beat well. Pour over cornmeal mixture and pulse just until blended.

In a mixer on high speed, beat egg whites with tsp. baking soda, dissolved in 1 Tbsp. water until stiff peaks form.

Fold in cheese. Fold in cornmeal mixture and spoon into prepared pan. Bake in preheated oven until top is golden and springs back, about 25 minutes. Let cool in pan on a wire rack for 5 minutes. Serve warm. Makes 8 servings.

VARIATION: Cheesy Chipotle Cornbread: Substitute 1 minced chipotle pepper in adobo sauce for the jalapeno.

TIP: Not only does pulsing blend the dry ingredients, it also aerates them slightly, contributing to a lighter result.

The Complete whole Grains Cookbook J. Finlayson

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