May 27, 2009

Jalapeño Corn Bread

Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish.

Photo: André Baranowski

2 cups yellow cornmeal
2 cups flour
1 1⁄2 tbsp. sugar
1 tbsp. plus 1 tsp. baking powder
2 1⁄2 tsp. salt
2 cups milk
1⁄2 cup corn oil
2 eggs, beaten
3⁄4 cup fresh or frozen corn kernels
3⁄4 cup sliced pickled jalapeños
2 tbsp. butter

1. Heat oven to 425°. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk in milk, corn oil, and eggs. Using a rubber spatula, fold in corn and jalapeños; set batter aside.

2. Heat a 12" cast-iron skillet; grease with butter. Pour in batter; bake until golden brown and a toothpick inserted into center comes out clean, about 35 minutes.

SERVES 10

This article was first published in Saveur in Issue #121

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Ratings & Reviews (6)

by lrthorne2998 on 2009-07-08

I made the following changes: substituted buttermilk for the regular milk, diced the pickled jalapenos finely so they'd mix in better, and increased the corn to 1 1/4 cup. My Dad is as southern as the day is long and he LOVED it! Very tasty, easy side for a summer dinner!

by S.minsloff on 2010-01-24

tasty and easy. Mild flavor though-- I am intrigued by lrthorne's suggestion of buttermilk.

by sandyf on 2011-03-30

Buttermilk adds a little tang to the recipe. I've made something like this for years, but in this guy's opinion, it is vital to use bacon fat to grease the skillet. Fry a couple of pieces of bacon in the skillet, and this both greases and pre-heats the skillet. For an added treat, dice the bacon and add to the mix.

by JAZZNCLASSY on 2011-08-14

I made this a few days ago. The taste was very good. I loved the spice kick of the pickled Jalapeno's. And if you can't find the pickeled ones, candied Jalapeno's work well also. I also added more corn.
I had the cornbread with fresh Purple Hull Peas---Delicious!

by TEDDARBY on 2011-11-27

I used real salt butter and added 2 heaping table spoons of sweet onion to the mix and that seems to give it a bit of an extra flare. You do have to keep a good eye on it though. I had to pull it at about 25ish minutes as it was starting to darken to much on the edges. Did cook all the way through.

by TEDDARBY on 2011-12-07

Well I served this up at an office lunch party and none was left! Everyone commented on how good it was, not to sweet, not to spicy. Was asked today to bring in another batch for tomorrows brunch. I think we have a hit here.

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