Robyn’s Jalapeno Cheddar Corn Bread – A Fall Favorite
Fall is here and it’s all about those foods that give us a warm feeling inside.
This Saturday, October 21,2023, we celebrate Autumn with The Harvest Arts Festival along Washington Street in Downtown Toms River.
Washington Street will be filled with all kinds of food trucks, some serving some of your favorite Fall comfort foods, merchandise & craft vendors, a beer & wine garden, and local artists selling and displaying their creative works as part of a juried art show.
There will be free pumpkin painting for the kids and other activities for the littles. Live entertainment from local bands throughout the day. Local businesses, restaurants, and both Battle River Brewing and the Garden State Distillery will be open as well.
Free admission & free parking in downtown Toms River during the event.
It’s going down from 11 to 5pm. The WRAT will be onsite, and I’ll be making an appearance from Noon – 2pm
When I get home, Bruce will be treated to this warm delicious bread to go with my homemade turkey chili.
The jalapeno cheddar corn bread is fantastic, especially if it’s super moist and served super warm with lots of creamy unsalted butter. I have a great recipe to share with you. I’ve made plenty of cornbread in my time either using a cast iron skillet, a large loaf pan, or a 9×13 Pyrex dish. This time out, I’m going with the Pyrex.
Robyn’s Jalapeno Cheddar Corn Bread
2 and a ½ Cups of white flour
1 and a ½ Cups yellow cornmeal
½ cup of regular white sugar
2 teaspoons of granulated garlic
2 tablespoons of baking powder
2 teaspoons of salt
1 and 3/4 cups of buttermilk
½ cup of sour cream
4 eggs
1 cup of unsalted melted butter
4 ears of corn with the kernels cut off the cob (you can use a 10 ounce bag of frozen corn if fresh corn is unavailable)
12 oz of shredded sharp cheddar ( it’s best to buy a block and shred it yourself because the pre-shredded stuff has added cellulose)
3 jalapenos (seeded and diced fine) Unless you like a lot of heat you can leave some seeds in
Directions:
Preheat the oven to 350
Butter your 9x 13 dish or feel free to use non-stick spray
Dice the jalapenos
Shred the cheese
In a large bowl, whisk the eggs and add the buttermilk, sour cream, melted butter and mix well with a whisk
In another large mixing bowl , add the flour, cornmeal, sugar, baking powder, and granulated garlic. Mix well, and then add the dry ingredients to the wet ingredients and whisk until the batter is smooth.
Add the corn , 8 ounces of the cheddar cheese, and diced jalapeno and lightly fold into the batter. Don’t over mix or the cornbread will be rubbery.
Pour batter into greased baking dish and top with remaining 4 oz of shredded cheese. Bake for 42 -52 minutes, make sure to check after 42 minutes because oven temperatures vary by manufacturer. If you’re oven runs really hot, check after 40 minutes. The bread is done when you stick a toothpick in the middle and it comes out clean.
Enjoy and look forward to more comforting recipes. -Robyn
