Thursday, November 21, 2013

SKILLET CORNBREAD with Jalapenos and Chives

Skillet Cornbread with Jalapenos 1

It is Grandma's Recipe and it is GOOD.

My trainer, he is something.  He loves food, and gets excited when I bring him lemon cupcakes, his favorite. I sometimes wonder how he enjoys his desserts and competes in body building competitions.  Well he does believe in moderation and asks me to enjoy everything.  

We have a mutual love for food. And yes, we do talk about food every once in a while when training. Hey, when I am working my shoulders, the thought of a good bread afterwards is the only thing which makes me finish my sets.
He kept bragging about his grandma's cornbread and I kept bothering him to pass the recipe to me. He did, and I am so thankful to him and his grandma.

Made a couple of adjustments, cut down on butter a tad bit and left the sour cream, but it is so good.  

Skillet Cornbread with Jalapenos

Skillet Cornbread with Jalapenos 2

It's moist, has a crunch from the fresh corn, slight spice from the jalapenos and a light onion flavor from the chives.  It is so so good as a side.  


SKILLET CORNBREAD
(Easy Corn bread with fresh white and yellow corn, mixed in with jalapenos and chives.  Moist and full of flavor.  
Serves 4
Prep time - 10 minutes
Bake time- 30 minutes

Ingredients:


3/4 cup cornmeal

1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt or accordingly
1 large egg
1/2 cup buttermilk
1/2 stick or 1/4 cup butter
1/4 cup sugar
2 jalapenos finely diced
1/2 cup yellow corn
1/2 cup white corn
1 tsp finely chopped chives and some for garnishing.

Method:


1. Preheat the oven to 350 degrees.

1. Mix cornmeal, all purpose flour, baking soda and salt in a large bowl.
2. Mix the egg and buttermilk separately and keep aside.
3. In a skillet, add the butter and melt it.  Add sugar in the butter  and let it melt.  Add jalapenos, both the corn and fry for couple of minutes.  Turn of the heat, let cool.
4. Add the corn butter mixture and egg, chives and buttermilk mixture to the flour and incorporate it.
5. Pour it in the same iron skillet and bake for 30 to 35 minutes in a 350 degree oven.
Serve warm and ENJOY!!

Note: Add 1/4 cup of sour cream for extra moistness
If you see the top browning faster, just put a foil over it, and it will come out perfect.
You can bake in a baking dish or any oven proof dish.  

Skillet Cornbread with Jalapenos4

. Copyright 2013 - Food

40 comments:

Mike @TheIronYou said...

Howdy Ash!
I didn't know you had a Southern girl trapped inside you?
This skillet cornbread is authentic Southern comfort food, it literally screams "YEEHAW!"
;-)

Guru Uru said...

This skillet cornbread looks magnificent, delicious ingredients and all so warm and inviting!

Cheers
CCU

P.S Unfortunately, I have lost around 1000 subscribers on my blog, and I have no idea how, so if you were subscribed, would you be able to resubscribe? Thank you!

Daniela @ FoodrecipesHQ said...

I am imagining you guys working out and chatting about cornbread... I like the image! :) This cornbread looks so REAL and RUSTIC, just the way it should always be. Beautiful.

Angie Schneider said...

This looks spectacular! Beautiful rustic clicks.

Shashi Charles said...

Two types of corn, jalapenos and chive in this bread! Sounds Fab lady! Your trainer is lucky to get homemade goodies from ya!

Asha Shivakumar said...

@Mike- who knew right..:)
@ Guru Uru- Thanks my dear. Sorry to hear that..ofcourse will resubscribe now..tc
@Daniela- :)..we do talk a lot about food, it's fun.
@Angie- thanks
@Sashi- it is so good. It's so nice to cook for people who love food right?..

Archana@FeedingTheFoodie said...

love cornbread with jalapenos, the fresh corn kernels are definitely a great addition! your pics are always awesome just by themselves!

Manasi said...

What gorgeous pictures. I like this version, i'll give it a try, without the eggs. I somehow cannot get the idea of egg in this. cake, yes. Savory breads, muffins, umm- no.

Gloria Baker said...

Asha I love cooking in akillet, and this cornbread look amazing!!!xo

Lorraine @ Not Quite Nigella said...

I want to make something just like this! I have so much polenta in my fridge-two bags of it that I need to use it :)

Julia said...

What a beautiful cornbread! Certainly, one of the prettiest I've ever seen so far! Perfect for colder weather and the holidays!

Jeanette | Jeanette's Healthy Living said...

Love how you used two kinds of cornmeal and jalapenos - I love a little spice!

Swathi Iyer said...

Delicious Cornbread. I haven't got any success in the cornbread love the spicy version.

Rekha Vengalil said...

Wow the skillet bread looks delicious and the spicy kick.. :-)Really looks pretty in the skillet Ash. Loved the pics!

Nazneen Hamilton said...

This is my hubby's kinda food! He's a Southern boy :) Loving this jalapeƱo cornbread and I love my cornbread with fresh corn kernels too. Super delicious. Just need a bowl of chilli and we're set!

Chitrangada said...

The cornbread looks scrumptious. Thanks for sharing this great recipe.

Monica said...

A trainer who loves food, loves to talk about food and eat food, is my kind of trainer! Plus, what a great recipe. Looks delicious. I was just having some chili the other night wishing I had some good cornbread with it.

The Squishy Monster said...

This looks so wonderful, I think I could be happy with just it by itself, Ash!

Unknown said...

Maybe I'm your grandma! That's exactly how I make it too. GREG

Karen (Back Road Journal) said...

I love a good piece of cornbread and yours looks and sounds delicious.

Julie @ This Gal Cooks said...

Cooking cornbread in a skillet is the way to go! I love the addition of jalapenos and chives. This gal loves a little heat in her food. Pinned. Thanks so much for sharing, Ash!

Daniela Grimburg said...

So funny to imagine that you are having a foodie talk when working out.
Just looking at the gorgeous pictures makes my mouth water, this cornbread
looks so yummy.

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Kitchen Riffs said...

Skillet cornbread is the best! Love the crisp crust on the bottom. And I like that you use way more cornmeal than white flour. I sometimes add whole corn kernels to my cornbread too - makes for such a nice texture. Super recipe - thanks.

Shefali said...

So fun that you have a trainer who believes in doing things in moderation. Love the corn bread, it looks great.

Pamela @ Brooklyn Farm Girl said...

I am pinning this right now, going to make this week and enjoy for days after. This looks like the most perfect cornbread in the world!

Marcie FlavortheMoments said...

Great trainer, giving you recipes while you do your reps. lol This looks delicious, as cornbread is one of the ways to my heart!

Amy said...

Oh wow, I'm sure this is the most beautiful cornbread I've ever seen! You made something so simply looks so gorgeous! That's simply amazing and the work of art! :)

Joanne said...

I love it that you talk food with your trainer! My physical therapist and I used to discuss cupcakes all the time. He had a HUGE sweet tooth.

Cornbread is one of my favorite soup accompaniments! I love the spice in this. Can't wait to try it!

Katrina @ Warm Vanilla Sugar said...

This skillet recipe is truly fabulous! Looks awesome!

Colette Joseph said...

Just in time for Thanksgiving and in a skillet so rustic.
You know I'm taking this one to dinner. Thanks, Asha!

Asha Shivakumar said...

Thank You my friends.
Yes, isn't it nice to have trainers who like to eat?..:)
@Amy-thanks love, very sweet of you.
@Colette- I can't wait for you to try this out, enjoy.

Manju @ Manjus Eating Delights said...

Wow, a bread recipe from your trainer's grandma...speak of travelling recipes :-) Btw, what are you training for? I had started gymming to loose my postpartem pounds, loved it initally, then got bored of the routine and sorta stopped now and I can see my pounds returning...boo!
I love this recipe though, gotta try it sometime.

Honey said...

looks sooooo delicious Asha. My brother is making cornbread for thanksgiving, I sent him your recipe just in case he changes his mind of using his own. :-)

Asmita said...

Delicious cornbread!

Carline Darcelin-Riley said...

What size skillet did you use. Made it, flavor was great, but was very thin. Thinking that the skillet might have been a bit wider. If so, will this work if I double the recipe?

Nami | Just One Cookbook said...

Sounds like you have a great trainer. My trainer just told me the other day "When you need to eat snack, don't eat anything that's not from ground"... I was like WHAT?! Basically eat some food that's not processed? Eat fruits etc instead of healthy bars or cereal... if they don't grow from the ground then don't eat it... I simply can't follow such strict diet!! :D I rather want to eat your grandma's special cornbread! ;)

AJ said...

This looks amazing! I'm going to try to make it for friends tomorrow. I love the use of the chives to decorate the top. Did you put them on at the beginning of the 30 minute bake, or near the end? I don't have time to do a test myself!

kabir masum said...
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Marni | Love and Duck Fat said...

I featured and linked to your delicious recipe to a post on my blog, “How to use stale bread + 24 stale bread recipes!”
You can find it here: http://loveandduckfat.com/use-stale-bread-recipes/.

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