Growing up there was an abundance of corn and so many dishes that we enjoyed were centred around corn. From the dreaded daily cornbread aka "chimondi", to the very tasty and creamy "samp", corn still remains one of the undefeated perfect side to many dishes I love. Imagine my excitement when I realized that in North America they had even more fun ways of serving their corn. Of course was intrigued by the mere essence that you can add jalapeno to it, a little bit of heat and flavour - literally music too my ears.
The more cornbread I had at BBQs, I realized I needed to create my own version that would replace the dryness in the cornbread I grew up eating. After playing with a few ingredients to find my perfectly seasoned, moist and flavourful kickin’ cornbread, I am announcing that my jalapeno cornbread is gonna become your new hearty and filling accompaniment to your meals.
It may surprise you that in this recipe I'm using a bread tin and not the cast iron method (mom would be devastated, cornmeal and cast iron is her jam) after trying to bake the bread in a cast iron pan, I had to go a different rout to prefect it and get the right amount of moisture I needed. This is a more dense cornbread that normal but then again that's what's making it so deliciously different. Also I urge you to precisely follow the basting procedure towards the end as I helps to give it the ultimate golden colour all around.
I served mine with a tender beef stew but if you are like my mom save some for tea.
Yield: One Loaf
1 cup whole milk
1/2 cup melted butter
1 cup greek yoghurt
174g precooked yellow cornmeal
84 grams white bread flour - I used an organic bread flour
1 tbsp light brown sugar
1/4 tsp sea salt
1 tsp baking powder
2 jalapenos sliced - Core removed (they should be thin round slices)
150g canned corn
1 tablespoon melted butter
Preheat oven to 220°C/425°F
Line a loaf tin with butter and flour.
Pour the melted butter into a large bowl and add the eggs, whisking to combine, then whisk in the milk and yoghurt.
Mix gently to combine the cornmeal, bread flour, sugar, baking powder and salt into a separate large bowl.
Add the wet ingredients to the cornmeal mix carefully until there are no dry bits, be very careful not to overwork the batter.
Mix in the sweetcorn kernels and jalapeños until equally distributed.
Pour into the prepared loaf tin and leave to rest for 10 minutes, then place in the oven.
After 10 minutes reduce the oven temperature to 400°F and bake for a further 35–40 minutes, or until a skewer inserted into the centre comes out clean.
Take some melted butter and glaze the top of the bread making sure you get the butter into the corners and cracks. Broil on low for 3-4 minutes. Depending on your oven you may want to keep an eye on this to make sure the bread gets to a golden colour that’s to your satisfaction
When the cornbread is ready, remove it from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack to cool a bit more.
Serve I whilst warm but it tastes even better the next day.