A few years ago I tried some corn bread at a restaurant. It had jalapenos in it that gave it a little kick, and I knew I wanted to try to make a version of it myself when I got home. I got distracted and never got around to it. Until today. Let me tell you it was worth the wait! This corn bread is so good I’m thinking of serving it at Thanksgiving dinner.
Ingredients
3 cups milk {I used 2%}
1 cup corn kernels {I used frozen}
3/4 cup finely ground cornmeal
1 jalapeno, seeded and diced
3 teaspoons baking power
2 tablespoons butter + 1 tablespoon for buttering the pan
1 tablespoon thyme leaves
1 teaspoons salt
1/2 teaspoon pepper
2 eggs
Directions
Heat oven to 350 F. In a large saucepan over medium heat, combine 2 cups of the milk and the corn, and bring to a boil. In a separate bowl, whisk together cornmeal with the remaining milk. Add cornmeal mixture into the boiling corn mixture, whisking constantly. Reduce heat and simmer on low for 3 minutes, still stirring constantly. Remove from heat. Mix in the butter, thyme, salt, pepper, and eggs. Pour batter into a well buttered {I used 1 tablespoon} 8-inch cast iron skillet}. Bake for 30 minutes, or until golden. Serve warm. Or room temperature. Or cold. You really can’t go wrong here.
Pauline says
Mavis — this cornbread looks totally awesome, but is there really NO flour in it, just the cornmeal? three cups of milk seems like a lot of liquid compared to other recipes I’ve used with both flour and cornmeal.
Pauline
Erin m says
I copied the recipe into a note and just made it.
It’s in the oven…hasn’t risen and is gloppy sort of at the half hour mark. I just went into your recipe. Somehow I copied it in without the baking powder. Me and computers. Darn. So not sure I’m getting cornbread today. 🙁
mariah says
Hi! I tried to make this tonight, and it turned out horrible. It was a gloppy mess. The ingredients call for 3 tsp of baking powder, but the instructions don’t say when to put it in. I did add it, but I added it at the end just before pouring it into the skillet. Where did I go wrong?
Sherle says
My guess is that the recipe is missing 3/4-1C flour.