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!