Sunday, December 05, 2010

Jalapeño Corn Bread

( #CornBread, #Jalapeno )

CREDIT: Kitchen Daily/Mark Samuelsson

1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 teaspoon baking soda
1/4 teaspoon chili powder
1/4 teaspoon ginger powder
1 teaspoon salt
1 1/4 cups buttermilk
2 tablespoons honey
2 tablespoons olive oil
3 large eggs
1 tablespoon butter
2 jalapenos, chopped


Preheat oven to 350°F.

In a large bowl, combine flour, cornmeal, baking soda, chili powder, ginger powder and salt in a large bowl. In a separate bowl, combine the buttermilk, oil, honey, eggs. Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Fold in the jalapenos.

Spoon batter into an 11 x 7-inch baking dish coated with butter.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm. If you'd like, drizzle with extra honey for a sweeter cornbread.