Jalapeno Cornbread with fresh white corn

By popular demand! We got a bunch of lovely organic fresh sweet corn from the Farmers Market last week, and so I’ve been throwing corn into this and that for the last few days. My favorite use of fresh corn (besides just eating it!) is the Avocado and Grilled Corn Salad I posted a while back, but I think my husband likes this one better. I started with a homemade cornbread mix I found recently (recipe below) then added my jalapenos and fresh corn to it.


This sweet cornbread base is adapted from this one at Unsophisticook.com

Mix makes about 8 one-cup batches. (6 muffins or a small pan)

Cornbread Mix

For the cornbread mix
    • 4 cups flour
    • 3 cups yellow cornmeal (Organic and or stone ground, if you can get it! much more nutritious!)
    • 1  cup sugar
    • 6 tablespoons baking powder
    • 1 1/2 teaspoon salt
To make plain cornbread
  • 1 cup cornbread mix
  • 2 tablespoons vegetable oil (or liquid/melted fat of your choice)
  • 1 egg (or egg replacer)
  • 1/3 cup milk (I used almond milk)

For the cornbread mix: Measure all cornbread mix ingredients into a large bowl. Whisk thoroughly to combine. Store in an airtight container for up to 6 months.

Jalapeno Cornbread

  • 1 cup cornbread mix
  • 2-3 ears worth (about 2 cups) of of sweet corn kernels. Stand the ear up in a flat-bottomed bowl or casserole dish, and use a sharp serrated knife to remove the kernels.
  • 1 large jalapeno, seeded and diced
  • 2-3 green onions, diced
  • 1 egg or egg replacer
  • 3 TBSP sunflower oil or melted butter.
  • 1/3 cup milk or almond milk

Preheat the oven to 375 degrees and grease a small (I used a 7″ round) pan, or use 6-8 muffin cups. Mix all ingredients together and allow it to sit while the oven preheats to develop the flavor a bit. Pour into prepared pan. Bake for about 30 minutes (for a pan) or 15 for muffins, until a knife inserted in the center comes out clean.

We had this with Purple Hull Peas simmered in onion, garlic, and veggie broth. YUM!



Avocado and Grilled Corn Salad


Avocado and Roasted Corn Salad

Dinner tonight is a Pinterest find adapted from Authentic Suburban Gourmet. This will be my second time making her Avocado and Grilled Corn salad, and my husband and I both agreed that it makes a perfect filling for Pitas! I throw some spinach or salad greens in the pita, as well as adding canned black beans and fresh jalapeno to the salad.

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

  • 5 Ears Corn, husk removed
  • 2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
  • 2 c cherry tomatoes, halved
  • 1 Small red onion, finely diced
  • 1/2 red and or green bell pepper
  • 1 fresh jalapeno, diced
  • 1 cucumber, diced
  • 1 can of black beans, rinced
  • Pitas and baby spinach or salad greens for serving. Warm the pitas by wrapping the stack in foil and baking in the oven (350) for about 7 minutes.

Brush the corn with olive or canola oil and either grill 5 minutes per side, or use your oven’s top broiler to grill the cobs, about 5 minutes per side, just until they start to toast. Dice and combine all the other ingredients in a covered bowl. When the corn is cool, cut off the kernels with a sharp knife and add to the salad. Chill. Toss the salad with the dressing when you are ready to serve, and spoon into warm pitas with the salad greens.

This makes a great lunch either in a pita or just as a salad (or over greens), since you can make it ahead of time.

Cilantro Vinaigrette
  • 4 T. Olive oil
  • 2 T. Sherry vinegar, rice vinegar, or lime juice
  • 1 t. Garlic powder
  • 2 T. Fresh cilantro, minced
  • salt and pepper

Mix all ingredients together in a small jar or bowl, shake or whisk to combine.