Recipe - Jalapeno Cornbread

A work potluck may cause some anxiety if you don't know your co-workers too well or the kinds of things they like to eat (it's all just office lunch food anyway right?) but when it's right before Thanksgiving, it's fairly simple. Just bring Thanksgiving-type food! I decided to go with jalapeño cornbread which is peculiar I guess since I've never made cornbread before and wanted to do a spin-off one...ANYHOW, I hope you all had a great Thanksgiving and if you're up for it, will make this recipe to eat alongside your leftover turkey (or use the recipe for next year!).

Step 1: Ingredients (yields approximately 8-10 servings)
  • 1 cup cream style corn
  • 1 cup cornmeal (I used whole grain)
  • 2 jalapeño peppers, minced
  • 1/2 cup corn oil
  • 1/2 cup Cheddar cheese, shredded
  • 3 eggs
  • 3/4 cup buttermilk
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tbsps butter (varies by cookware)

Step 2: Preparing ingredients
Pre-heat your oven to 400°F. If using an 8"x8" pan for cornbread, add butter and place into oven to melt and coat. If using a cast-iron skillet, the butter is optional but also place in oven to heat up. Mince peppers. Then, in a large mixing bowl, combine all ingredients aside from the butter. Mix thoroughly.

Step 3: Finishing
Pour mixture into pan or skillet and place into middle rack of the oven. Bake for approximately 35 minutes (add about 5 minutes if using skillet); test center with a toothpick to check for wetness (not done if still wet/sticky) before removing from oven. Let cool, cut, and serve!

Photography by Minerva Thai.