My next recipe is from I love Spice. I lightly complained in my past posts, that so far, this book was not spicy enough for me. However, this cornbread did deliver. Jalapenos always deliver though. I love them so much.
I have to note that I need to be careful about expressing my love of peppers. Apparently pepper is used as a slang in Mexico for male genitalia, more specifically small genitalia. I’ve always been a size isn’t as important, it’s how you use it kind of gal and I can’t say I don’t love peppers. I just don’t want to go around proclaiming it. Also, big peppers are not always as fun and spicy as they look. In my opinion.
So what you’ll need for this spicy cornbread is, 1 cup of cornmeal, 1/2 cup of all-purpose flour, 3 tsp baking powder, 1 small finely chopped onion, 1-2 finely chopped jalapenos (you know I used two), 4 tbsp vegetable oil, 4 1/2 ounces of canned creamed corn, 1 cup of sour cream, and 2 beaten eggs.
As always with baking, the first step is pre-heat your oven. For this dish, that will be 350.
The next step is to mix your cornmeal, flour, and baking powder in an appropriately sized bowl. Then mix the onion and jalapenos with it.
Once you’ve accomplished that, heat oil in a large skillet. Be sure to coat the whole skillet too. While the skillet is heating up, make a well in the center of your mixing bowl. If you don’t know what that means, basically you are pushing the flour off to the side to create an open space in the middle of the bowl. In that middle, make well water with the corn, sour cream, eggs, and finally the oil, once it’s heated up. Stir the whole mixture lightly and then pour the mix into your skillet.
The final step is to bake for 35-40 minutes. Yes, you bake it in the skillet. Make sure your skillet doesn’t have anything that will melt, like a plastic handle. Mine was all metal, but I put aluminum foil on my handle anyway. I’ve read somewhere that aluminum helps keep plastic handled skillets from melthing. I’ve never tested this though. If you want to try, I say be careful and skeptical. Cleaning up melted plastic is no bueno.
My corn bread turned out quite well. If you don’t like jalapenos though, I would not recommend this, because it does have a kick. You can taste the jalapeno in there. I personally love that, but not everyone does.
I ended up bringing my cornbread on a trip with some friends. We went to Big Bear Lake in California for Memorial Day. On our way there, we saw a homeless man. This is sadly, a common sight in my neighborhood. One of my friends wanted to give him money, so we stopped the car to give him some. I was holding the corn bread and realized that I could give him food. So I gave him a slice. That man looked so happy. It was truly touching. He looked like a little boy on Christmas Day. As my friend started to drive away, I thought, “Oh crap! What if he freaks out when he eats the jalapeno?!”
So as we were driving off, I yell, “IT HAS JALAPENO!!!!”
If this doesn’t make you laugh. Let me explain. Imagine an SUV driving off into the clear blue skies of Los Angeles and picture a delighted homeless man with a slice of cornbread. Just as he’s about to take a bite, see a blonde haired girl stick her head out of the truck window, screeching loudly that it has jalapeno. Trust me, it was a classic Rachel moment.
My friends laughed right away and teased me mercilessly the rest of the trip.
I haven’t seen that man since, which is shame. I’d really like to get a review from him. My friends had some reviews though. They were mostly positive, but for one of them it was just too damn spicy. She would take a bite, a tear would slowly trickle down her face and as she was breathing heavily from the shock of it, she would say, “IT HAS JALAPENOS!”