Summer is not my happy time. It's hot and yuck outside. The calendar tells me that Fall is coming up soon. The stores are showing me that it is time for Halloween, I see all that tempting candy. If I had a TV it would show me that it's almost time for football. Oh Fall my love, I'm glad you're on the way. However, the weather outside tells me it's not ready to let up..whatever.
Jalapeno Cornbread

Makes one 10inch round cornbread or
Makes four small loafs or
A vast number of muffins (12)
Ingredients
-1 tablespoon vegetable oil
-4 fresh jalapeno, diced
-6 scallions, white part and green, thinly sliced
-2cups stone ground yellow cornmeal
-1 ½ cups of flour
-2 tablespoons of sugar
-2 tablespoons baking powder
-2 teaspoons salt
-2 eggs
-2 cups light cream, half-and-half, buttermilk, or milk… whatever you like
-1 stick unsalted butter, melted
-1/4 cup cilantro leaves
If you just want regular cornbread take out all the fun stuff (jalapenos, scallions, cilantro) and increase the sugar to 1/4 cup
I only like my spicy food to be slightly spicy, so there is no way I am using 4 jalapenos. Also, I'm not the biggest cilantro fan so I'll cut that out all together.
Directions
1.Pour the oil into a small sauté pan and add the chilies and scallions. Place over medium heat and cook just until slightly wilted, about 2 minutes. Set aside.
2.Set a rack in the middle level of the over and heat to 375.
3.Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl and stir well to mix.
4.In a large bowl, whisk the eggs, cream, butter, the cooked chilies and scallions, and cilantro.
5.Add the dry ingredients to the egg mixture all at once and use a large rubber spatula to fold them into the liquid.
6.Scrape the batter into whatever buttered and floured pan you decided to use. Bake until the cornbread is risen and passes the toothpick test. About 3o minutes for the 10 inch round pan, less if you make muffins
7.Let it cool for 5 minutes or until you feel like eating it!
8.Enjoy