Yes, even though I pickled a boatload of jalapeno peppers the other day, we are still supplied with plenty of fresh ones. It's a good thing we like spice. Of course, that's why I planted the jalapenos in the first place, so overall I think things are going pretty well.
Next year I'm definitely going to have to plant a couple different kinds of hot peppers. If only there were more space! Maybe I'll finally get my act together and finally dig out the side bed--currently full of rampant mint, lemon balm, and weeds galore--for an extra-sunny pepper patch. At that point I'll probably have to look into stringing and drying peppers as well as pickling them. I can't wait.
In the meantime, we are throwing fresh jalapenos not only into the pickling vat, but into soups, sauces, pastas, and now, cornbread.
Spicy cornbread is the best possible accompaniment to a huge vat of chili--for instance, this fresh farmer's market chili. Eat it on the side! Crumble it over the top! Ladle some chili on top! Any way you choose, it's all good.
Our backyard jalapenos are sufficiently spicy and vibrant that one can flavor an entire pan of cornbread. If you have milder peppers, you may wish to use more than one. If you aren't as spice-tolerant as we are, you can either use less jalapeno, choose a milder pepper, or give your chopped pepper bits a quick saute to mellow them out before adding them to the batter. It's all good.
Whole wheat jalapeno cornbread
1 1/4 cup cornmeal
3/4 cup whole wheat flour
2 1/2 tsp baking powder
3 tbs sugar
3/4 tsp salt
1-2 jalapenos or other hot peppers
1 egg
3 tbs butter, melted
1 cup milk
Preheat your oven to 425F. Grease and flour an 8x8 square pan or a loaf pan. You could also make this in muffin form if you reduce the cooking time to 8-10 minutes.
Mix your dry ingredients together in a large bowl.
Mince your jalapenos finely. I only used one because our harvest has been pretty hot, but you can always add more if you're working with milder peppers. Or you can choose to go for less if you have a lower spice tolerance. It's all good.
Gently toss your minced jalapeno with a spoonful of your dry mix. You just want to barely coat the pieces. In theory, this will keep all your pepper bits from sinking to the bottom of your cornbread. In actuality, I doubt that it would be very easy for anything to fall very far through a thick cornbread batter like this, but hey.
Add your egg, melted butter, and milk to your bowl of dry ingredients. Mix until well incorporated. Fold your jalapenos in at the very end.
Pour your batter into your prepared pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Eat with chili, tomato soup, or a full Southern spread with the collards and barbecue of your choice. It's all good.
Are you buried in an overabundant harvest? How are you using it up?
5 comments:
Our overabundant harvest falls into the tomato category -- not a ton of romas, but more heirlooms than we can handle! I took a pile of them to work for a potluck yesterday, and I might try making some sauce with them -- not suitable for canning, but I could freeze it! It seems a shame to cook them, though.
I love me some jalapeno cornbread! Never added whole wheat flour to the mix, though--need to give it a try this year!
Living in the deep south for several years, I love cornbread. I've been thinking of making some for a while as I haven't made it for a long time. Your post reminds me that I need to do that pretty soon.
As usual I've managed to kill off my meager attempts at growing tomatoes this year. I'm blaming the British weather! This cornbread sounds delicious and would keep my husband very happy. He loves his hot and spicy food!
Cornbread stuffed with jalapenos is literally my favorite way to eat it!! That extra spice is necessary.
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