Jalapeno and Peppadew Cornbread
With a lovely "bite" to the cupcake this cornbread is gluten free, moist and delicious. It has wonderful subtle flavours which make the perfect choice of a side dish with a good roast, ribs or any soup of choice.
My daughter just decided to come up with this one and it has been a favourite for a while.
|Jalapeno & peppadew corn bread ready to be baked.|
Preheat the oven to 350 F/180 C
Prepare the pan
Makes 24 cupcake size breads
In an electric mixer bowl cream together
1/2 cup soft salted butter
3/4 cup brown sugar
While the mixer continues to beat, add one at a time
4 eggs at room temperature
In a bowl mix together
1 cup white cornmeal
1 cup yellow cornmeal
1/2 tsp salt
4 tsp baking powder
In another bowl mix
1 cup grated sharp cheddar cheese
12 pieces of jalapenos ( from a jar ) OR 2 fresh Jalepenos finely chopped, deseeded
8 peppadews, chopped
1 can creamed corn (approximately 14 oz/400gms)
With an electric beater whip the butter and sugar until well mixed. Add the eggs one at a time.
With a spatula, by hand gently fold in the cornmeal, salt and baking powder.
Continue to gently fold in the cheese and peppers.
Divide the batter into 24 equal parts filling each cupcake.
Bake for 30 minutes until the test skewer comes out clean.
Its best to have the eggs and butter at room temperature.
Pick your favourite sharp cheese like Gruyere for a perfect flavour. Grate it through a large grater to keep the cheese in larger strands rather than fine. This keeps the cheese part of the bread more visible once cooked.
If creamed corn is not available use corn kernels roughly chopped.
If you wish to buy only one type of cornmeal take 2 cups of yellow cornmeal.
Peppadew is a wonderful small red chilli, which can be sweet, mild or hot and is available in bottled jars as a pickle on super market shelves.
Jalapenos in this recipe are green and can be fresh or from a jar which is pickled and ready to eat. If using fresh use only 1-2 finely chopped.
If you do not have paper cupcake holders, ensure that you butter and flour the cupcake pan.
If it is a non stick pan, only buttering it will do.
Using an ice cream scoop with a spring to fill the cups will make it simpler.
For more fun recipes
Niloufer's Kitchen : Winter
or order my published book The Art of Parsi Cooking; reviving an ancient cuisine online