Jalapeño Cornbread Mini Loaves
We had no idea that these cornbread loaves were going to be so good. Literally, August is not a fan of jalapeño but she ate two and had to hold back from taking a third! It’s a really easy recipe, and fresh is always better than box mixes. We recommend you serve this with shrimp and grits and roasted root vegetables.
2 cups of Clover buttermilk
1 cup of Bob’s Red Mill organic corn meal
3/4 cups of all-purpose flour
1/2 cup of melted Clover butter
1/2 cup of shredded mild cheddar cheese
3 large local jalapeño peppers
2 tbs. of local honey
1 1/2 tsp. of baking powder
1 tsp. of salt
1/2 tsp. of baking soda
Preheat oven to 425 degrees F. Mix the flour, corn meal, salt, baking powder, and baking soda in a bowl. Put the buttermilk, eggs, and honey in a larger mixing bowl and slightly mix so that the yolks are broken and somewhat incorporated. Set aside.
Roast the jalapeños over a stove top until the skin blisters and blackens. Transfer to a bowl with a lid or cover the jalapeños in a bowl with plastic wrap to allow the peppers to sweat a little more. This makes removing the skin easier.
After about 5 minutes, remove the skin of one of the jalapeños and slice the flesh into rings, making sure to have enough to garnish as many loaves as are in your tin. Remove the skin of the other two jalapeños and dice up their flesh, to be added to the cornbread mix.
Add the dry ingredients to the wet ingredient bowl, as well as the diced jalapeños and melted butter (but reserve 1 tbs. of butter to grease the loaf tin). Mix these ingredients until well combined.
Scoop the mix evenly into the greased loaf tin. Top with shredded cheddar and jalapeño rings, and bake for 22-24 minutes (times vary depending on type of pan).