Fresh Corn, Basil, and Jalapeno Cornbread
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 1/2 c unsweetened plain almond milk (any kind of milk will do)
3 T fresh lemon juice (the combination of this and the above is a substitute for buttermilk)
3 eggs
1/2 c fresh basil, chopped
2 c stone ground cornmeal
1 c flour
1/2 c sugar
4 t baking powder
1 t salt
1/2 c butter
3 ears of corn
1 jalapeno pepper
cooking spray
Equipment needed: whisk, large mixing bowl, food processor, spatula or spoon, baking pan (I used a 9″ pie pan)
Instructions:
Preparation: remove corn kernels from cob, dice jalapeno pepper, chop up your basil, and cut butter into cubes. Combine the milk and lemon juice, stir, and let sit for 5 minutes until curdled. Spray your baking pan with cooking spray.
Preheat oven to 400 degrees.
Combine the newly made buttermilk, basil, and eggs in a mixing bowl and whisk.Add the cornmeal, flour, sugar, baking powder, and salt to the bowl of your food processor and process until combined (about 10-15 seconds). Add the butter and process again until a coarse meal forms.Add corn kernels and process for about 10-15 seconds (some corn kernels will still be visible.
Empty the contents of the food processor into your mixing bowl with the milk mixture. Stir to combine, then add jalapeno and stir until distributed.Bake cornbread until top is golden, about 40 minutes.
From doughingrogue.com