Luscious Jalapeno Cornbread

Photo: Tasty Trix

Ingredients

1 3/4 cups organic ground cornmeal

1/2 cup organic all-purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 1/2 tablespoons sugar

1 1/2 cups buttermilk

1/4 cup melted unsalted butter

2 eggs

1/2 cup jarred jalapenos, drained well and chopped

kernels from 2 ears of sweet corn, plus the corn milk

Preparation

First, with a sharp knife, slice about 1/2 the kernels off of the cob. Scrape the milk from the cob and set aside. (If you can't get fresh corn, I imagine you could do this with thawed frozen corn cobs, though I haven't tried it myself.)

Saute the corn kernels in a pat of butter until tender; set aside to cool.

Sift together all of your dry ingredients: cornmeal, flour, baking soda, baking powder, salt, and sugar.

In another bowl, combine the buttermilk, melted butter, eggs, and corn milk. Whisk together vigorously, until bubbles form.

Stir the corn and jalapenos into the liquid.

Gently incorporate the liquid into the dry ingredients until thoroughly mixed. Don't stir too much - just get it to a smooth consistently.

Pour into a greased 8 by 8 baking pan and bake in a 400 degree oven for 30-35 minutes, until the top is golden brown and a toothpick comes out clean. Rub the top with a bit of butter.