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  • Martha Stewart's Jalapeno Corn Bread

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    Martha Stewart's Jalapeno Corn Bread
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 Tbsp. unsalted butter - (1 stick)
    • 1/2 c. minced onion
    • 1 x garlic clove chopped
    • 1 x red pepper roasted, peeled, seeded and minced
    • 1 x finely-minced jalapeno pepper- (to 2)
    • 1 c. whole kernel corn
    • 1 1/2 c. yellow cornmeal
    • 1 c. flour
    • 1/2 c. sugar
    • 1 Tbsp. baking pwdr
    • 1 tsp salt
    • 1 1/2 c. buttermilk
    • 2 x Large eggs beaten slightly
    • 1 c. shredded Monterey jack cheese

    Directions

    1. Preheat oven to 350 degrees.
    2. Heat butter in a 10-inch cast-iron skillet over medium-low heat; saute/fry onion, garlic, red pepper, jalapenos, and corn kernels till tender, about 5 min.
    3. In a large bowl, sift together cornmeal, flour, sugar, baking pwdr, and salt. Stir in buttermilk and Large eggs. Add in sauteed mix, stir till incorporated. Add in cheese and stir.
    4. Pour batter back into skillet; bake for 30 to 35 min, till golden on edges and hard to touch. Let the corn bread sit for 20 to 30 min before cutting into wedges.

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