I won’t lie… I love CARS! Sports cars, vintage cars, race cars… sexy cars! My girl Ally and I decided to take a gift of Hot Jalapeno Corn Bread to our friend who takes care of some of the stunning cars we get to drive. Hot Corn Bread, for a Hot Guy, for Hot Cars! I think it all equals out! (wink)
This easy, versatile corn bread recipe will fast become your go-to accompaniment to summer salads, or winter chili. Enjoy!
- Flour – 1 ½ cups
- Corn Meal – ¾ cup
- Sugar – ¼ cup
- Baking powder – 1 tablespoon
Mix these ingredients together and set aside
- Sour Cream, Mascarpone, or Ricotta Cheese – 1 cup
- Baking soda – ½ teaspoon
- Eggs – 2
- Buttermilk, Goats milk, whole milk – ¾ cup
- Olive oil, avocado oil, oil of your choice – 1/3 cup
- Corn – 1 cup
- Jalapenos – 1 finely chopped, and a few thin slices for the top
Sprinkle baking soda across the top of sour cream (or cream/cheese of your choice), stir it into the cream and let set for 5 minutes.
Add the eggs, oil, and milk and mix well. (By hand is just fine)
Take the dry ingredients that have been mixed and set aside, and begin to fold it into the wet ingredients.
Add corn and chopped jalapenos.
A little extra milk can be added to the batter if needed.
Place batter in prepared muffin tins (non-stick spray, or papers), or a loaf pan.
Set the sliced jalapenos across the top. A little coarse salt can also be sprinkled across the top, if you would like.
Bake 350 for 20 – 30 minutes until the top looks golden and a toothpick comes out clean.