Hearty, Savory Cornbread with Jalepeno and Fresh Corn

I love cornbread. No matter if it’s sweet or savory, crunchy or soft – put a pan of cornbread in front of me and as long as I don’t run out of butter, you’ll know where to find me. This simple bakery item never found it’s way onto my mom’s dinner table so it wasn’t until I was an adult that I discovered my love for the stuff. If only my mom had known when I was a kid. It would have been way cheaper than a baby sitter. :)

For breakfast type cornbread I prefer a sweeter, lighter, more cake like bread. Pop a piece in the toaster then slather with butter and drizzle with honey….heaven! Those cardboard-like strawberry Pop Tarts you used to love will leave you wanting forever more.

With dinner, though – and especially with spicy dishes like chili, possole, tortilla soup, etc., I like a more hearty bread. This dense, almost meaty version will stand up to a thick soup or stew with no problem. Make sure you bake extra because the leftovers are great!

Ingredients

1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup low-fat buttermilk
1/3 cup sour cream or fat free Greek yogurt
1/4 cup vegetable oil
1 small can of diced jalepenos
1/2 cup frozen corn, thawed
4 tablespoons minced scallion

Instructions

Preheat oven to 425 degrees F.
Grease an 8-inch square pan, cast iron skillet, or cornbread mold.
In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt.
To dry mixture, add egg, milk, sour cream or yogurt, oil, jalapenos corn, and scallion and mix until smooth.
Pour into prepared pan.
Bake for 20 to 25 minutes, or until golden.

This post is linked to the Hearth and Soul Blog Hop at Girl Chef and Tuesday Night Supper Club at Fudge Ripple.

Tagged as: baked goods, corn, easy, food, quick

{ 3 comments… read them below or add one }

Christy February 7, 2011 at 4:18 pm

I am a huge cornbread fan – I love mine slathered in butter with strawberry jelly! This version would be perfect with chili – my stomach is seriously growling just thinking of it! I am late, but thank you for sharing this with us at the Hearth and Soul Hop!