3/4 cup cornmeal (I used Bob’s Red Mill Organic Medium Grind)
1/4 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3/4 cup low fat milk
1 large egg
2 oz butter, melted and cooled
1 heaped cup frozen sweet yellow corn
2 large jalapeno peppers, seeded and diced
Preheat oven to 400 degrees.
In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar.
In another bowl, beat the egg and stir in the milk and butter, whisk well to combine.
Pour the wet ingredients into the dry ingredients and stir well to combine. Finally stir in the jalapeno’s and sweet corn.
Butter an oven proof loaf pan or cake tin or a cast iron skillet and pour the batter into the prepared pan. Bake for about 30 minutes till a skewer inserted into the center of the bread comes out clean.
This recipe came from our dear friends, Molly & Alex. They made this along with a delicious Mexican Eggplant Casserole for our weekly “Newsday Tuesday” in which we would eat dinner and update Brian on all the latest news he hadn’t had time to read. The original cornbread recipe can be found here.