Sometimes the foods I am obsessed with take me by surprise. Take this jalapeno cornbread, for instance. I’ve avoided jalapenos all of my life, being the designated “family spice wuss”, as my husband so lovingly puts it. Those spicy little peppers terrify me. Or did. Until the day I discovered that removing the seeds removes the majority of the spice and what you are left with is a tolerably peppy little flavor gem.
One day I was at a business lunch with my husband and he ordered the restaurants jalapeno cornbread. I was wary at first, but one bite and I fell head over heals in love. It was super dense, sweet, slightly spicy, buttery, with a fragrant sweet corn flavor. My perfect cornbread. I’ve been trying to recreate it ever since and I think I have finally done so. My husband thinks it’s even better that the restaurant version, so mission accomplished!
- 6 ounces Fresh Red Raspberries
- 2 tablespoons Maple Syrup
- 3 tablespoons Chia Seeds
- 2-3 cups Organic Popcorn Kernels
- 1 cup freshly ground Cornmeal
- 1 cup Organic, unbleached All-purpose flour
- 2 tablespoons Sweet Rice Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Himalayan Pink Salt
- 3 Eggs
- 1 cup Whole Milk
- 1 can (14 ounces) Yellow Corn, drained
- 1 Red Jalapeno, seeds and stem removed
- 1 Green Jalapeno, seeds and stem removed