Jalapeno Cornbread

Pin It
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.