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Middleburg, FL, United States
Monday, April 26, 2010

PostHeaderIcon Cilantro, Jalapeno, green onions … it’s Cornbread time! The Modern Baker

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
page 50


I really can get used to quick bread. I wonder why I have not made that many prior. They are so easy to put together and there is not much clean up afterwards.

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.

2010-04-26 I could not find any Jalapeno peppers so I went with Thai peppers. Very hot but curiously not so in this bread. It turned out rather mild. Next time, and there will be a next time, I will add more.

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 Posole and Sope recipe came from the current Better Homes and Gardens Special Publications “Ultimate Mexican”. Both recipes are winners.

The Shortcakes where turned into Strawberry shortcakes. Recipe and pictures will follow.

The recipe for the Cornbread is in “The Modern Baker” book.


Anonymous said...

I agree, this was fantastic recipe. I had the last leftover cornbread tonight for dinner - it was in the freezer for some day and reheating it in the oven went really well. It almost tasted like it had just been baked. I like the photo collage - it's beautiful!

Kayte said...

Great tips in this post...you know, all these years, when I don't need the tops of the green onions, I just toss them, never once thinking to freeze them and use them in stock. I freeze everything else for stock...what was I thinking? Your bread looks great...and sounds like it was a big hit. Looking forward to this...you move fast, I am never going to catch up with you!

Nick Malgieri said...

Hi Petra, I saw that Phyl posted a link to your blog and I had to take a look. I'm so impressed and flattered that you made so many of the recipes. Love your added tips and the photos are beautiful and appetizing. Hope you can keep baking in your next desert...

Petra said...

Nick: Thank you so much Nick for your comment. Now I am the one that is flattered that you would take the time to read through someone else’s blog. I am amazed that from the 6 quick breads I have made so far each and everyone is one I want to try again. They are amazing and I am so looking forward to getting to the rest of the book. Off to the Kitchen I go to see what's baking next, made the Welsh scones last night, first time ever I made or tried one. Reminded me of shortcakes. Would make a great base for strawberry shortcakes indeed. Pecorino & Pepper Biscuits are on the dinner menu for tomorrow night.
Again, thanks for a great book and your personal interest in your readers/bakers.

Kayte: Only moving fast because time is running away from me. 4 more weeks before I will not be able to really bake for about 2 month (that and those recipes are so good I want to know what's next). Glad to hear you make your own stocks too. Now you have another candidate to add. Those green onion tops also make a pretty addition to soups when you slice them, dry them and add those during Winter etc.

ap269: You encouraged me to freeze half of the loaf. There are only 3 eaters at the house right now and the loaf is too much to eat during dinner and lunch the next day so half is perfect. The rest is now sitting in the freezer. Thank you also for comment about my pictures. I am learning and getting to where I want to be.

Rosemary & Garlic said...

This may be my favorite cornbread recipe ever. I loved the cilantro.

Renee said...

This is a fantastic cornbread! An absolute do again-er. Yours looks beautiful! Nice job!

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