Individual Jalapeno Corn Bread Loaves: David Rosengarten's Thanksgiving Dinner Menu
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 12 miniloaves
It is worth acquiring individual loaf tins just to make this recipe; everyone loves getting his or her own corn bread loaf at the Thanksgiving meal. However, the recipe can also be made in any single loaf pan - just as long as the uncooked batter fills the pan somewhere between halfway and two-thirds of the way to the top. The baking will, of course, take longer.
From David Rosengarten's Thanksgiving Dinner Menu, November 2003
Ingredients
- 1 3/4 cups yellow cornmeal
- 2 cups sifted flour
- 2/3 cup sugar
- 1 3/4 teaspoons salt
- 1 tablespoon plus 3/4 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1/4 pound plus 2 tablespoons butter, melted, plus extra butter for greasing pans
- 1 3/4 cups buttermilk
- 1/2 cup plus 2 tablespoons milk
- 2 jumbo eggs, beaten
- 6 ounces warm corn kernels
- 4 ounces cheddar cheese, grated (about 1 1/4 loosely packed cups)
- 6 tablespoons chopped scallions
- Minced fresh jalapeno peppers to taste (1/4 to 1/2 cup), seeded
- 3 tablespoons chopped cilantro
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Instructions
- 1. Preheat the oven to 425 degrees.
- 2. In a bowl combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- 3. In another bowl whisk together the melted butter, buttermilk, milk, and beaten eggs. Add the dry ingredients, and just combine. Then fold in the corn kernels, cheddar cheese, scallions, jalapeno, and cilantro.
- 4. Pour the mixture into buttered loaf pans 1½ by 1½ by 3 inches, filling them two-thirds full. Bake for 20 minutes or until the bread is golden brown and a skewer inserted in the center comes out clean. Serve warm or at room temperature.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
