One of our favorite restaurants, Los Altos Grill, serves the best jalapeño corn bread. I found this recipe on recipezaar.com and even though it isn’t exactly the same, it is pretty darn close. Unlike most cornbread I’ve tasted this recipe is moist, sweet, and has just the right amount of spice. This will go great with your corned beef and cabbage this St. Patty’s day.
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1 (15 oz) can creamed corn
- 2 oz canned jalapeño peppers (about 1/2 of a small can)
- 1 cup butter
- 1 cup sugar
- 1/2 cup cheddar cheese (shredded)
- 1/2 cup monterey jack cheese (shredded)
- 4 eggs
How to make it
- Preheat the oven to 300 degrees
- Mix the flour, cornmeal, salt and baking powder and set aside
- Melt butter and combine with sugar, creamed corn and jalapeño peppers. Mix to combine
- Add eggs one-by-one and mix until well blended
- Add cheese
- Fold in flour mixture until well mixed (clumps are okay)
- Spray a 9X13 dish or muffin tin with cooking spray
- Pour in cornbread batter
- Bake 40-60 minutes (depending on pan size-30 minutes for muffins) or until top is golden brown and a toothpick inserted in the center comes out clean
- This cornbread will come out extra crispy in a cast iron skillet. Place the skillet in a cool oven and preheat the oven to 300 degrees. After preparing the batter, remove the skillet from the oven and coat in vegetable oil. Pour in batter (Be careful! It might splatter) and cook for 30-45 minutes or until golden brown and a toothpick comes out clean when inserted into the center.
- For some extra sweetness and crunch, mix an egg white and 1 teaspoon of sugar in a small bowl. When your cornbread is done, brush egg white and sugar mixture on the top and place it back in the oven for another 5 minutes.
- If it isn’t getting as brown as you would like but a toothpick is coming out clean, turn on the broiler and set it under it for a minute or two. Watch it closely because it will burn really quickly.