Jalapeño, (oven roasted sweet) corn bread freshly baked in a well seasoned 10.25″ Lodge cast iron skillet. Moist, delicious, spicy warm, and sweet, with or without NY State Maple syrup. Get it while it’s hot or before I eat the rest. I’ll definitely make this again. Recipe follows.
The basic recipe came off the Quaker Yellow Corn Meal Box (Easy Corn Bread). I added roasted corn kernels (from three ears of corn – I’d go for 4 next time) and Jalapeño peppers and made it vegan (why not?!)
- 1 -1/4 Cups of King Arthur Flour (All Purpose)
- 3/4 Cup of Quaker Corn Meal (Yellow)
- 1/4 Cup of cane sugar (more or less)
- 2 teaspoons of baking power (maybe 3)
- 1/2 teaspoon of sea salt
- 1 cup of almond milk (60 cal)
- 1/4 cup of vegetable oil (I used canola)
- The equivalent of two eggs (Bob’s Red Mill egg replacer)
- Three ears of corn roasted (high broil in husk until caramelized) – rotate every 8-10 minutes until husk is well charred- approximately 35 minutes. Husk corn and slice off the kernels when sufficiently cooled.
- Three finely diced Jalapeño peppers, adjust to taste; I removed the seeds. For more heat, keep the seeds.Mix dry ingredients together. Separately, mix prepared egg replacer with the oil and almond milk, roasted corn, and Jalapeño peppers. Add the wet and dry ingredients together and mix well. The batter should be like a thick pancake batter. If too wet, add flour and/or corn meal. If too thick, add almond milk. Pour into pan.Bake in greased 10-1/4 inch cast iron pan at 400°F for 27 minutes or until toothpick comes out clean and top is beginning to split. Golden brown.Let it rest in pan for about 20 minutes until cast iron isn’t too hot to touch (or until you can’t possibly avoid it any longer!)Serve warm. Add Earth Balance and/or NY State Maple syrup to taste.
Leave a Reply