This week has been a rough one to say the least. Between the loss of my cat, Rollie, and then my hard drive died and a whole hoopla of other things, I was very happy for Saturday morning to crawl around. I had tried to sleep in but my darling brain refused to let me so I got up and was finally feeling up to getting back in the kitchen. I have had two recipes saved on my Blackberry for the last few weeks that I have really wanted to try but haven't got around to it. Well yesterday morning was the perfect opportunity!
Jalapeño Cheddar Cornbread is something that I have made in the past but I wanted to try a new recipe. I also happen to have gone to the farmers' market and got both some jalapeño peppers as well as some delicious local corn for an amazing price. The irony is that upon coming home, I discovered that my Mum had also purchased some corn so needless to say we were up to our ears in corn! (insert corny joke about ears of corn here!) I have found a few recipes but finally settled on Nestle's Jalapeño and Cheddar Corn Bread but with a bit of a twist.
The recipe is pretty straight forward: Mix dry ingredients in one bowl. Mix wet ingredients in another bowl. Combine both wet & dry ingredients and add the jalapenos and cheese which looks something like this:
Don't forget to chop up the jalapeño peppers into little itty bitty bits of peppery confetti! I was a little worried about the recipe calling for 2 whole peppers but Mum convinced me to go for it. I am quite glad that I did.
Then grate the cheese and then it's time for the twist. I decided to cook one ear of corn and add the cooked kernels along with the cheese and jalapeños.
Once everything is mixed together, fill your loaf pans (I used 4 medium ones and 2 tiny ones) and top with some more cheese. When they come out, they are delightful little bundles of jalapeno happiness!
I think what made these even better (beyond them being hot and delicious), was that I served these with honey butter. Honey butter is the easiest thing to make but it makes a world of difference. I took 1/4 cup of room temperature butter and added 1 1/2 tbsp honey and mixed it. You can do it in a mixer with larger quantities of butter and honey and then refrigerate but I only needed a little bit.
And there you have it, my dears. Part 1 of 2 of the Fantastic Saturday Morning recipes! Stay tuned for part two coming shortly!
Happy Long Weekend loves!
Happy Cooking!
Looks yummy indeed! Did you remember to wear gloves while chopping your jalapenos? I only made that mistake once.... :)
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