Monday, September 21, 2009

Extra Moist Cheddar-Jalapeno Cornbread

After a disastrous previous attempt at making cornbread, I was reluctant on making this one. My initial (and last one until now) attempt resulted in cornbread that was dry, not flavorful, crumbly, and did I mention dry?


Chili was on the menu tonight, and as much as I knew cornbread would be the perfect pair, I was, well... still reluctant. I perused through countless recipes and side items, but nothing tickled my fancy nor could beat the chili/cornbread combo. Alas- I had to try again. I Googled "extra moist cornbread", hoping for a recipe that looked promising, and what do you know? There actually was a recipe that was called just that. And I was sold. The original recipe can be found here, but since it was just my DB and I, I adapted the recipe to bake it in an 8" square baking dish. The batter was very moist (ok, so I was actually somewhat nervous that it'd be TOO moist), and it produced a moist bread that still held its shape. The flavor of the green chiles added a depth of flavor, and I loved the small bits of corn and onions within. Next time, I think I will add the whole can of cream-style corn and green chiles, but otherwise, I was very happy!

Ingredients:
(2) 7-oz packages Jiffy cornbread mix
1 medium sweet onion, chopped
1 cup Mexican-style cheese, shredded
2 large eggs, beaten
1 cup whole milk or buttermilk
1/4 cup vegetable oil
(1/2) of 15oz can cream-style corn (Will use full can next time)
3 oz. diced green chiles or jalapeno (Will use 6-7 oz. can next time)

Directions:
1. Preheat oven to 375 degrees.
2. Grease an 8x8 square baking dish or cast-iron skillet with cooking spray.
3. Mix all the ingredients in a large mixing bowl.
4. Pour into prepared pan, and bake for 35 minutes.
5. Remove from oven, tint the bread with foil and bake an additional 10 minutes.

Source: Adapted from Joy of Cooking

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