Although I have for the most part been baking the Modern Baker Challenge quick breads in order, I did a little jumping around this weekend. First, I had some fresh blueberries that I got at the market and wanted to use while they were still fresh, so I baked blueberry crumb muffins for breakfast this morning. Then, although I was planning on making the next recipe — apple raisin bread — this afternoon, I decided I really wanted cornbread for dinner tonight. And since I only had two eggs left in the fridge, the apple raisin bread would have to wait.
Check out my nifty new cookbook stand. I decided that I would try to keep The Modern Baker in better shape than The Bread Baker’s Apprentice during the Challenge. My wife saw the stand and thought it would make a nice holder for her iPad, but I convinced her otherwise, so it found its way to the kitchen and will hopefully help me keep TMB in good shape.
I decided to bake the spicy jalapeño cornbread in four mini loaf pans instead of one large loaf. My daughter prepared the pans by buttering them then lining the bottoms with parchment paper.
The spicy jalapeño cornbread recipe calls for four jalapeños, but I decided to use three, as I didn’t want it to be too spicy for my family to enjoy. I started by chopping the scallions, then I put on rubber gloves and split, seeded, and chopped the jalapeños. The recipe calls for a stick of melted butter, so I melted it in the sauté pan, poured it into a bowl, and used the same pan to soften the scallions and jalapeños without the need for additional oil.
I mixed the dry ingredients — cornmeal, flour, sugar, baking powder, salt, and, in my case, buttermilk powder — in a bowl and set it aside. In another bowl, I beat the eggs, then added water (in place of the milk), and whisked in the butter, cilantro, and the sautéed chilis and scallions. Finally, I folded in the dry ingredients.
The batter fit perfectly into the mini loaf pans, which went into the oven next to the chicken breasts we were cooking for dinner. The oven was set at 350° for the chicken, so I figured I would watch the loaves rather than trying to time them. As it was, they took about 25 minutes to bake.
We served the cornbread fresh out of the oven for dinner. I needn’t have worried about it being too hot. It had a lot of flavor from the cilantro, scallions, and jalapeños, but it wasn’t overly spicy.
This was another great recipe from a great book. So far, I haven’t been disappointed with any of the recipes I’ve tried. And this is another one I will definitely make again.