First off, let me tell you that I will never chop jalapeño peppers without latex gloves again. I’ve diced many jalapenos before but tonight I foolishly touched my face with my hands after chopping one up for this cornbread… yikes! Luckily, the cornbread was great.
I found the base of this recipe on Fatfree Vegan Kitchen: Confetti Cornbread. I switched out some ingredients to cook with egg and butter instead of her substitutes.
1 cup white whole wheat flour
1 cup yellow corn meal
A pinch or two of sugar
2 t. baking powder
1/2 t. salt
1 cup milk
1/2 stick butter
1/2 green bell pepper – diced
1/2 red bell pepper – diced
1 jalapeño pepper – diced (Wear gloves! Wash your hands!)
3/4 cup frozen corn
Spray cast iron skillet with oil. Put in the oven and pre-heat to 400 degrees.
Mix the dry ingredients in one bowl and the wet in another bowl. Beat the egg and melt the butter before mixing in. Stir gently but don’t over mix. Mix in the vegetables. Pour in the hot skillet and place in the oven for 15-20 minutes. The hot skillet will help to make a lovely golden crust on the corn bread.
Notes: This cornbread turned out wonderfully! I’ve been looking for a corn bread that isn’t dry or too sweet and that includes corn. This was filling and very tasty with some heat from the jalapeño.
Servings: 8 servings