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

Bookmark and Share