Jalapeno Cornbread

Do you remember the taste of real, honest-to-God yellow corn?  You know, back before the genetically modified junk that nowadays goes into producing HFCS, ethanol and batteries?

Yeah, that stuff..


Jalapeño Cornbread

(adapted from a recipe by Michael Ruhlman)

Makes 1 loaf

1 cup organic, whole grain yellow corn meal
1/3 cup sprouted wheat flour
1 teaspoon aluminum-free baking powder
1 teaspoon sea salt
8 ounces real buttermilk
2 large pastured eggs
4 ounces melted pastured butter
2 or more fresh jalapeño peppers
1 cup fresh yellow corn

Toast corn and seeded and chopped jalapeño peppers in a dry skillet until corn is slightly browned.  Toasting brings out the corn’s natural sweetness, eliminating the need for added sugar, and makes the peppers slightly less hot and more complex in flavor.  Set aside.

Mix the corn meal, flour, baking powder and salt together in a mixing bowl.

In a separate bowl, whisk together the buttermilk, eggs and melted butter.

Stir the wet and dry ingredients together until just combined, then fold in the peppers and corn.

Put the batter into a buttered loaf pan and bake at 350 degrees until just barely dry in the middle, about 30 minutes.

Allow to cool several minutes before slicing and serving warm with pastured butter or raw wildflower honey.

For a real treat, fry slices of cornbread in butter or a bit of bacon fat.

Did you know that “44 percent of U.S. corn becomes domestic animal feed, and another 10 percent ends up in feed rations as the ethanol byproduct distillers grains? That means more than half of U.S. corn—our nation’s largest farm crop—ends up on feedlots”.

This post is part of the Real Food Wednesdays Blog Carnival

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6 thoughts on “Jalapeno Cornbread

  1. oh yum. I do remember unadulterated corn…had some just the other day. From the Farmers Market comes wonderful eating. I will try the corn bread for sure

  2. Yum! I ground some dried corn the other night, inspired by your corn pones and essentially made corn cakes fried in bacon grease. It was amazing – the fresh corn flavor tasted like I was eating corn on the cob with bacon. I bet this is equally amazing and can’t wait to try it. I have my beans sitting there looking at me for the charro beans. When I actually get them soaked I’ll make this to go with it! The jalapenos in the garden are ready, the fresh corn is ready, and I’m ready!

  3. Made this tonight but I substituted 100% whole wheat flour for the sprouted. Also, because we’re weaning ourselves from “Jiffy” cornbread, I added 1/3 cup of sugar. I also made a batch of mac and cheese just in case I messed up my 1st ever batch of cornbread. One person told me this would be better as dressing. The others were too busy slicing and slathering butter on their portions. So from a dinner of fried catfish, stir-fried kale, mac and cheese, and your cornbread, the cornbread disappeared first. I still have mac and cheese leftovers for tomorrow! Can’t wait to try another recipe.

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