Jalapeno Cornbread Recipe

I obtained this recipe in 2008 while attending a team building event at work. My co-workers and I cooked together! The event was hosted by culinary coach and executive chef, Gregg Denter. This is his delicious jalapeno cornbread recipe.

Preheat oven to 325 degrees.

3/4 cup butter
1/3 cup sugar
2.5 eggs (not sure how to do half an egg... I just used the egg whites and it came out fine)
1/2 cup diced chili peppers (they come diced in a can to make it easier)
1/4 cup diced jalapeno pepper
1/3 cup cream corn
1/4 cup shredded cheddar cheese
1/4 cup shredded jack cheese
1/2 cup plus 2 tablespoons of all purpose flour
1/2 cup plus 2 tablespoons of yellow cornmeal
1 and 1/4 tablespoons of baking powder
1 and 1/8 teaspoons of salt

Procedure:

1. Cream butter and sugar together until lite and fluffy. Use a whisk attachment on an electric beater for best results.

2. Add eggs one at a time, incorporating each.

3. Mix all the dry ingredients together.

4. Add dry mixture to the wet mixture, alternating with the creamed corn.

5. Fold in the cheeses and peppers.

Coat muffin pan or loaf pan with oil spray.

Bake at 325 for 20 minutes for muffins or 45 minutes for a loaf.


Life Cycle of Jalapeno Cornbread






















































Oh, and shortly you'll see how this is relevant to ice cream...