The spicy Jalapeno Cornbread one of the quick breads in “The Modern Baker” book inspired a Mexican dinner and it’s not even Cinco de Mayo yet.
Over dinner you could hear a lot of mhm, mhm, mhm’s especially from me. This stuff was good not just the cornbread but the entire meal.
I will be dreaming of Mexico tonight.
Spicy Jalapeno Cornbread
The Modern Baker
As I read (yup, I actually read the recipe….ALL of it) I stumbled over the baking powder. Not literary but in the pages.
I don’t think I have ever read a recipe with 3.5 cups cornmeal/flour mixture that asks for 2 Tablespoons of baking powder. You read that right, 2T not 2 tsp.
I hesitated a little with actually putting that much baking powder into this recipe. I checked online to see if there was a printing mistake in the book. There are no updates on Nick Malgieri’s site and the Bakers from “The Modern Baker” challenge who made this bread already did not mention anything wrong with that much baking powder so I went ahead and did it. I added 2 T of baking powder, crossed my fingers and hoped for the best.
My biggest fear was that I would end up with a huge mess in my oven. Thankfully that did not happen and no new phobia was created. Good thing too, just imagine having to come up with a super cool name for that phobia.
See the disposable clove in the picture with the onions and peppers? See that membrane with the seeds right next to it? Those are hot and the oil in them will stay on your hands even after washing them.
Do yourself a favor and always wear disposable cloves when handling spicy peppers.
This recipe uses the white and some of the green parts of the onions. I Did cut part of the top parts off though and put them in the fridge. Don’t throw those away they make a nice ingredient for a veggie or chicken stock.
I keep them and freeze them if I don’t use them right away and get them out when I make stock.
The bread is baked at 375F for 30 minutes according to the recipe. Mine was done after 23 minutes. So please always use the time in a recipe as a “Guide”. Get to know your oven and adjust timing according to how your oven bakes.
This bread was fantastic. Moist, airy and delicious. I think this is the best cornbread I have ever eaten.
The 2T baking powder created a nice airy loaf. So much better then the dense ones I have usually eaten and created myself. YUM!
The Shortcakes where turned into Strawberry shortcakes. Recipe and pictures will follow.
The recipe for the Cornbread is in “The Modern Baker” book.
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