I am really excited about this recipe. It’s not always the big discoveries that make cooking fun for me. I’ve been experimenting for a while with fresh bread and cornbread recipes, looking for something unique. Jalepenos work well with strawberries because of the acid to heat ratio, but I didn’t like the ideas of a strawberry flavor in cornbread. I was originally going to make a blueberry muffin with jalepenos but it was too sweet for my purposes. I wanted something that had multiple uses.
Anybody who follows my posts and recipes will notice two things; I like simple, yet effective recipes and it is not just the ingredients that bring flavor, it’s also the techniques used. My original plan was to make a standard, cast iron cornbread with small diced jalepenos and blueberries mixed in. At the last minute, I pureed the blueberries
Jalepeno Blueberry Cornbread
Small dice the jalepenos and puree the blueberries in a mixer. Mix in with the cornbread and bake in a cast iron skillet at 350 degrees or until an inserted toothpick comes out clean.
Ingredients
- 1 C cornmeal
- 1C All Purpose flour
- 2 t baking powder
- 1 t baking soda
- 1/2 C buttermilk
- 2 large eggs
- 1/4 C small diced jalepenos
- 1/2 C pureed blueberries
Directions
- Step 1 Preheat oven to 350
- Step 2 whisk 2 large eggs together in bowl
- Step 3 mix all dry ingredients together
- Step 4 add buttermild and eggs to dry mix
As a side note, I used a recipe short code for this recipe and there was an issue with the program and I cannot edit it. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.