Zing goes the chile, pop goes the fresh, sweet corn; this corn bread recipe is perfect for those who like their corn bread loaded with flavor.
1 1/4 cups stone-ground cornmeal
1 cup fresh corn kernels (about 2 ears)
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup nonfat buttermilk
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
2 tablespoons minced pickled jalapeño peppers
1 1/2 tablespoons butter, melted
1 1/2 tablespoons honey
1 tablespoon canola oil
2 large eggs, lightly beaten
How to Make It
Preheat oven to 375°.
Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.
Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalapeños, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.
These were great! I made a batch to have with our Hoppin' John on New Year's Day. I didn't have buttermilk so I used 3/4 cup of plain yogurt thinned with 1/4 cup of water. Also used frozen corn kernels (thawed). I baked them in muffin cups at 400 for about 20 min. They were perfect! Well, actually, I think next time I'll add more corn kernels.
As another review says, they're nice and moist and don't crumble like other cornbreads. From now on this will be my go-to recipe for cornbread.
What I love about this recipe is that it is not overly sweet, just slightly so, which is how I prefer my cornbread. I feared it might be too spicy for our tastes but followed the recipe exactly and it actually turned out mild, so it was perfect for us. The only thing I had to modify was the baking pan used. I didn't have a cast iron skillet but had a cast iron puff pancake mold so decided to try that instead. The cornbread "muffins" cooked in 10 minutes so it resulted in the fresh kernels being slightly undercooked, but it was so delicious no one really minded. Definitely not a recipe issue, just wanted to mention in case someone else was considering cooking them in individual serving sizes. If using canned corn this probably would have worked perfectly. However, I prefer fresh, so next time I'll prepare in a glass baking dish so it can have the full 30 minutes for the corn kernels to cook thoroughly.
Good flavor but I'd add another tablespoon of honey if I made it again. I put them in muffin cups too and baked at 400 for 20 min. like another reviewer suggested, they stuck to the paper really badly...not sure how to remedy that. I also sprinkled shredded Parmesan cheese on top of a few of them that last minute of baking and that gave some a nice little crunchy top that I liked. I also used frozen corn instead of fresh, still yum. I added 1 tablespoon of garlic and about 1/4 teaspoon of Cumin. I will make again but like I said, add an extra tablespoon of honey.
My wife did this for the Super Bowl 2015. It was a big hit. She made it "healthy" by using 2TBS of bacon grease instead of cooking spray. After the wooden pick comes out clean it should stay in oven maybe 5 min so the top will brown. She used drained canned corn. Next batch she'll use fresh roasted corn!
Made more than once to recipe with good results. This weekend subbed 1tbs minced chipotle pepper for the jalapeno, added 1tsp cumin, and sprinkled the top with a handful of pumpkinseeds (pepitas). Served with chile verde. Very good.
I tried this for the first time tonight. It was good. Living in London, Wholefoods is the only place that sells cornbread mix and it's the sweet variety. This did stick to the pan quite badly :( but it tasted really good. I think I will use tinned, corn kernels in the future as I thought the fresh from the cob kernels were slightly under cooked. I also found it slightly too salty so I will probably cut back on that, I think the cheese provides almost enough. Being gluten sensitive, it's a treat to have any kind of bread with a meal - I served this with Malaysian chicken soup http://www.gloriousfoods.co.uk/recipe/malaysian-chicken-soup
I made this tonight and it's excellent! Not dry, not too spicy, and subtly sweet. I only made two modifications to the recipe: 1) I used 1 tbsp melted coconut oil (instead of canola) and 2) I cooked it in a 12-inch cast iron skillet (I don't own a 9-inch). Turned out perfectly! So easy, too!
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