Southern boys love their cornbread, this is a cornbread to lust after. Cornbread is a popular item in southern American cuisine. It's enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely, *gasp* steamed. Steamed cornbreads are mushy, chewier and more akin to a cornmeal pudding or polenta than what most consider to be traditional cornbread.
Cornbread can be sweet or savory, I've opted for the latter here. I love it with as an accompaniment to Chile Con Carne. I've jazzed up the standard cornbread with a lime, coriander and jalapeno to echo the flavours that go with the American southwest.
This can be baked in individual muffin tins or a small round cake tin.
Jalapeño Corn Bread
250g yellow cornmeal (Aka Maize or Fine Polenta)
60g plain flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, slightly beaten
300ml milk
50g melted butter or vegetable oil
zest from a lime
2 sprigs of coriander leaves chopped
1/2 small Jalapeno pepper seeded and chopped.
melted butter for brushing
Preheat oven to 200°. Grease pan with oil.
In a plastic freezer bag combine cornmeal, flour, salt, baking powder, and soda; shake to to blend.
In another jug mix together together the egg, milk, melted butter, lime zest, coriander & jalapeno.
Pour into the bag of dry ingredients. Squeeze out the air form the bag and twist the bag shut.
Gently massage the bag till the until the dry ingredients are moistened and distributed. Snip a corner off the bag and pipe the into the prepared pan, filling each mold about 3/4 full. Bake for 12 to 15 minutes, or until golden brown. Let cool 5 minutes then carefully remove from pan. Brush with melted butter, if desired.
