Usuba
Spicy Jalapeño Cornbread
Aromatic cornbread with a spicy jalapeño kick and sharp cheddar cheese. Crispy crust, tender crumb with corn kernels — perfect with soups and meat dishes.
- Prep
- 20 min
- Cooking
- 80 min
- Total
- 100 min
- Standard serving
- 164.4 g
Ingredients
Total 14- Wheat flour
34.375 g≈ 4 tbsp - Cornmeal, coarse
0.17 cup - Baking powder
1.485 g≈ 1/3 tsp - Salt
0.4 g - Baking soda
0.22 g - Buttermilk
42.5 ml≈ 3 tbsp - Fresh corn kernelsзамороженный
21.67 g≈ 2 tbsp - Light brown sugar
3.96 g≈ 1 tsp - Chicken egg
16.5 g≈ 1/3 pcs - Butter
21.978 ml≈ 4 slice - Cheddar cheese
16.67 g≈ 1 tbsp - Jalapeño pepper
2.04 g - Cayenne pepperмолотый
to taste≈ 1/4 tsp - Vegetable oil
2.55 ml≈ 1/2 tsp
Instructions
- 1
Step 1
Preheat the oven to 205 °C. Grease a square baking pan with 20 cm sides with vegetable oil.
- 2
Step 2
In a large bowl, combine wheat flour, cornmeal, salt, baking soda, and baking powder.
Blend the buttermilk, thawed corn kernels, sugar, and eggs for approximately 5 seconds in a blender.
Carefully fold the egg-corn mixture into the dry ingredients. Pour in the melted and cooled butter.
Add grated cheddar cheese, finely chopped jalapeño (seeded beforehand) and cayenne pepper. Mix until smooth.
- 3
Step 3
Pour the batter into the prepared pan. Bake for 35 minutes until the crust turns dark golden. Check doneness with a toothpick — it should come out dry or with moist crumbs.
- 4
Step 4
Remove the bread from the oven. Let it rest in the pan for 10 minutes, then remove and cool for another 10 minutes before serving.
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