Smokey Jalapeño Cornbread

Ron NebreSavouryLeave a Comment


Cornbread is a classic pairing when it comes to chili or any other hearty stew. This recipe is a little bit sweet and a little bit savoury, with just a hint of smokiness from the maple syrup. For best results use the darkest grade maple syrup you can find.

Ingredients

    60 ml ¼ cup Mirage Margarine
    1 small Onion, diced
    120 ml ½ cup Maple Syrup
    125 ml ½ cup Dark brown sugar
    250 ml 1 cup Sour cream
    250 ml 1 cup Milk
    4 large Eggs
    250 ml 1 cup Corn kernels, fresh or frozen
    22 ml 1½ tbsp Garlic, minced
    2 ml ½ tsp Cinnamon, ground
    5 ml 1 tsp Salt
    5 ml 1 tsp Baking soda
    15 ml 1 tbsp Baking powder
    620 ml 2½ cups All-purpose flour
    250 ml 1 cup Corn meal
    120 ml ½ cup Chives, fresh and sliced
    2 pieces Jalapeños, seeds removed, finely diced
    500 ml 2 cups Aged cheddar, grated

Directions

  1. First, preheat your oven to 375°F(190°C).
  2. Prepare your pans by coating them with some Mirage Margarine. Next throw in a handful cornmeal and gently shake until the cornmeal coats the pan. This layer will help develop that golden crust while allowing the loaf to come free. Use this same method for whichever shape you are preparing.
  3. Next mix the flour, cornmeal, baking powder, baking soda and salt in a large bowl. Use a whisk to combine.
  4. Into the dry ingredients mix the corn, cheese, cinnamon, chives, onions, and jalapeños. Toss the mixture just until everything is evenly coated.
  5. In a second large bowl combine the eggs, milk, sour cream, maple syrup, brown sugar, melted Mirage Margarine and garlic. Whisk until you’ve combined all the ingredients.
  6. Next pour all of your wet bowl into the dry bowl. Give the mixture a few good folds with a spatula or wooden spoon. Stop mixing just as everything is evenly combined and dry flour is no longer visible.
  7. Divide the batter amongst your prepared pans and place them into the oven. Bake for 25-35 minutes {12-15 minutes if you’re making muffins}, until a skewer stuck in the centre comes out clean and the tops are nice and golden. Be sure to rotate the pans part way through cooking.
  8. After removing the loaves from the oven, allow them to cool for 5-10 minutes before turning them out onto a wire rack for cooling. This is easier to do while the pans are warm, because the Mirage Margarine is soft and will allow your bread to slide right out.

Notes

  • This corn bread works well with any mixture of cheese and herbs.
  • To take this recipe up a notch, fry the corn and onions in 2 tbsp of Mirage Margarine until they are golden before mixing them into the flour.

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