Dating a boy whose mother’s side of the family hail from Texas has meant I have been exposed to a number of Southern American dishes which I probably never would have tried otherwise, and love. Creamed corn, Texas-style refried beans and, undoubtedly my favourite, jalepeno cornbread. OK, I have to be honest and say that it was actually Luke’s twin sister Jody’s boyfriend Greg (who’s South African) that gave me this particular recipe but either way it is all kinds of delicious. Real comfort food that combines savoury and sweet flavours with just the right amount of heat, this cornbread has the food-daydream worthy factor.
Sometimes cornmeal is called polenta in the UK and if you can’t get hold of buttermilk yogurt or sour cream thinned with milk can be used as a substitute. This recipe was originally for muffins but I made a cake – if you’re making muffins just reduce the cooking time to around 15 minutes. Fresh Jalepenos can be tricky to find so I used a combination of jarred green ones and fresh red mild chilli.
- 2 tablespoons butter
- 1/3 cup finely chopped onions
- 1 cup fresh corn kernels
- Pinch of salt
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (also known as polenta)
- 1 teaspoon baking powder
- Pinch cayenne pepper
- 1/3 cup shredded Cheddar cheese
- 1 cup buttermilk (or soured cream/ yoghurt thinned with milk)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon finely chopped green jalapeno
- Tablespoon finely chopped mild red chilli or bell pepper
- 3 tablespoons honey
How to make
- Preheat oven to 375 degrees Celcius.
- In a small saute pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool
- In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn
- Spoon the batter into lightly greased, regular size muffin tins, filling 3/4 of the way full. Bake the bread for around 45 minutes or until golden and a knife inserted into the centre comes out clean. Cool on wire rack. Serve warm