Thursday, February 26, 2009

Jalapeno Cornbread

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Sadly, the blueberry pie did not happen as planned. But I did manage to bake jalapeno corn bread to go with the tofu chili. The recipe is from Mark Bittman's How to Cook Everything Vegetarian. I modified it a little by adding the jalapeno peppers.
  • 1 1/2 cups of corn meal
  • 1/2 cup of all-purpose flour
  • 1 1/4 cup of milk
  • 1 cup of frozen corn, thawed
  • 2 jalapeno peppers, seeded and minced
  • 1 tablespoon of white vinegar
  • 1 tablespoon of sugar
  • 2 tablespoons of butter
  • 1 teaspoon of salt
  • 1 1/4 teaspoons of baking powder
  • 1 egg
Mix milk with white vinegar to make sour milk and set aside (skip step if using yogurt or buttermilk instead of milk). Heat butter in an oven safe skillet (I use a cast iron skillet) until melted, about 2 minutes. Mix corn meal, flour, sugar, salt, and baking powder. Add egg into the milk and whisk. Add milk mixture to the dry ingredients, along with corn and minced jalapeno peppers. Mix until just combined. Transfer the mixture to the pan with melted butter and bake in a 375 degree oven for 30 minutes.


  1. Sounds yummy. So do You go for the "prepare veggie, serve veggie portion add meat later" cooking or did you go vegatarian for him?

  2. We eat veggies at home, but I have meat when we eat out or if I'm eating by myself. It's a good compromise.

  3. A true compromise would be him cooking you a steak once in awhile in exchange for bread pudding and tofu chili. But I agree, eating veg at home is pretty painless whereas it's hard to resist non-veg choices at restaurants.

  4. ^It's not really a true compromise as there's a difference between giving up something and forcing somebody to do a thing that disgusts him. It's not like carnivores don't eat vegetables at all.