Recipe of the Week from PFM President Meghan Watts: Jalapeño Cornbread
- ktmcgraw
- Jul 16
- 2 min read
Corn season is here! Fresh, local corn is one of the absolute best joys of summer. It's so sweet and juicy, you barely need to do anything to prepare it. Corn-on-the-cob is therefore such a quintessential summer side dish, and as such, I went a little crazy buying and boiling the cobs I bought from Oakdale Farm last weekend.
After two days of corn-on-the-cob, I decided I needed to switch things up a little, and made Jalapeño Cornbread using jalapeños I had just purchased from Cushing Farm. This bread is the perfect combination of sweet and spicy, making it an excellent choice as a side dish, breakfast addition, or anytime snack!
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour (I used whole wheat flour, which might require additional liquid if using)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs (sold at Cushing Farm)
1 cup milk or buttermilk, adding more if necessary for adequate moisture
1/2 cup honey (from Northeast Honey, sold at Cushing Farm)
Kernels from one cob of corn (sold at Oakdale Farm)
Up to 1 large or 3 small jalapeños as desired, minced (sold at Cushing Farm)
Instructions:
Preheat oven to 375 degrees Fahrenheit.
Grease a 9”x9” baking dish and set aside.
Place the dry ingredients (flour, cornmeal, salt, and baking soda) in a large bowl and mix to combine.
In a medium bowl, whisk the eggs, milk, and honey, then add the cooled, melted butter while whisking (some lumps will form as the butter cools, so try to keep whisking as you add the butter.)
Add the wet ingredients to the dry ingredients, and mix just until combined. Add the corn kernels and jalapeños and stir just until incorporated.
Pour the batter into the greased baking dish and bake for about 30 minutes until a toothpick inserted in the middle of the bread comes out clean.
Enjoy this mildly spicy side at your next family picnic or day at the beach!
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