November 18, 2012

46/52 Green Onion Jalapeño Cornbread

Thanksgiving and cornbread are inseparable.
But cornbread without Thanksgiving is possible and highly recommended.
Since we don't celebrate Thanksgiving like in the States (at least not on the same date and not in the same way), we don't have a choice but to eat it whenever.

But to all my American readers: Happy Thanksgiving! I hope y'all will have a wonderful celebration on Thursday (with lots of cornbread)!

Green Onion Jalapeño Cornbread
Adapted from Epicurious

100 g (3/4 cup) flour
100 g (3/4 cup) cornmeal
50 g (1/4 cup) sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
4-6 green onions, thinly sliced
2 teaspoons jalapeños, minced with seeds
310 ml (1 1/4 cups) buttermilk
2 eggs
57 g (1/2 stick) butter, melted
  • Preheat oven to 175°C (350°F).
  • Combine flour, cornmeal, sugar, salt, baking powder, and baking soda.
  • Stir in onions and jalapeños.
  • Whisk together buttermilk and eggs, then whisk in melted butter.
  • Add buttermilk mix to dry ingredients and stir until just combined.
  • Pour batter into prepared pan and bake for about 25 minutes. Let cool.

My modifications:
None. Except for using other kinds of chilis since jalapeños are, unfortunately, not widely available here.

The taste:
It does taste good. But ... (and it's a big but) ... way too moist and spongy. I know, usually it is a good thing if a cake or something like that is moist. But in my opinion, cornbread has to be more dry and crumbly. If you think so as well, this cornbread is not for you. It really does taste good, just not how I like my cornbread. 

What do you bake for Thanksgiving?

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