Monday, July 11, 2011
My garden is busting at the seams right now. This year we planted beans, okra, cherry tomatoes, better boy tomatoes, German Johnson tomatoes, red onions, viladia onions, jalapeno peppers and corn. Right now I can not keep up picking the tomatoes and peppers. I immediately went online to find some ways to use up the jalapeno peppers besides making salsa. I came across this jalapeno cornbread and knew I needed to add it to the menu, along side a pot of pinto beans cooked with jalapenos.
This cornbread was delicious!! I have a feeling we'll be having this several times over the course of the summer.
Live to Eat
3/4 cup cornmeal
1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
3/4 cup low fat milk
2 oz butter,melted and cooled
1 heaping cup frozen sweet yellow corn
2 large jalapeno peppers, diced (we left the seeds)
Preheat oven to 400 degrees.
In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar.
In another bowl, beat the egg and stir in the milk and butter, whisk well to combine.
Pour the wet ingredients into the dry ingredients and stir well to combine. Finally stir in the jalapeno's and sweet corn.
Butter an oven proof loaf pan or cake tin or a cast iron skillet and pour the batter into the prepared pan. Bake for about 30 minutes until a skewer inserted into the center of the bread comes out clean.
Jalapeno Pinto Beans
1 bag of pinto beans, looked and soaked over night in water
5 slices bacon, diced up
2 jalapeno peppers, sliced (we left the seeds)
enough water to cover beans
1 tsp salt
In the morning, pour off water that you had your beans soaking in. In a crockpot, pour in the beans, add the diced bacon, sliced jalapenos, and add enough water to fully cover the beans. Mix in salt. Cover and cook for 6-8 hours.
Serve with hot chow-chow and cornbread.