Jalapeño Corn Bread

Today is the perfect day for a pot of chili. Can you smell it simmering on the stove? We know it’s not just about the chili, though. It’s also about the accompaniments. Here is some comfort food to make your meal complete (with a little kick).

volunteer firefighters in ColoradoJalapeño Corn Bread by Emeril Lagasse


1          tablespoon + 1/4 cup vegetable oil

1          cup fresh sweet corn kernels

1 1/2   cup milk

1 1/2   teaspoon salt

1/4      cup minced red bell pepper

2          tablespoons minced seeded fresh jalapeño

2          tablespoons sugar

1          cup yellow cornmeal

1          cup all-purpose flour

2          teaspoons baking powder

2          large eggs


Preheat oven to 425 degrees. Grease a 12-count muffin tin with 1 teaspoon of the vegetable oil.

In a large saucepan, combine 1 cup of milk, corn and 1/2 teaspoon of salt over medium-high heat. Bring to a boil, reduce heat and cook for 15 minutes. Remove from heat. Add bell pepper and jalapeño.

In a large mixing bowl, combine the sugar, cornmeal, flour, baking powder and remaining salt. Mix well. Add remaining vegetable oil, remaining milk, eggs and corn mixture. Mix well.

Spoon 1/4 cup batter into each tin. Bake 20-25 minutes or until golden brown. Remove from oven and cool for 3 minutes. Remove from tins, serve warm.

And… if you haven’t gotten your 2012 Firefighter Calendar yet, it’s not too late! You can purchase them at The Big Chili. 100% of the proceeds from every calendar sold through the end of the year goes to our local fire departments.


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