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Jalapeno Cornbread

21st.Century.Chef's picture
Ingredients
  Canned white corn 16 Ounce (1 Can)
  Canned green chilies 4 Ounce, drained (1 Can)
  Stone ground yellow cornmeal 34 Tablespoon (2 Cups Plus 2 Tablespoons)
  Sugar 2 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Eggs 3 , separated
  Unsalted margarine 3 Tablespoon, melted
Directions

1. Drain the liquid from the corn into a 4-cup measure; reserve the corn. Add enough water to the corn liquid to measure 2 cups.
2. Finely chop half of the drained chilies, if using. Cut the remaining chilies into strips. Reserve.
3. Measure the cornmeal, sugar, baking powder and salt into a bowl. Add the egg yolks, slightly beaten, to the bowl. Stir in the melted margarine and the corn liquid. Beat with a wooden spoon until the mixture is blended. Stir in the reserved corn and the finely chopped green chilies, if using.
4. Beat the egg whites with a pinch of salt in a large bowl until stiff, but not dry peaks form. Fold the whites into the batter until no streaks of white remain. Pour the batter into a greased 9 1/2-inch round or square microwave-safe pie plate. Arrange the strips of chilies on top in lattice fashion, if using.
5. Microwave the cornbread on Full Power for 8 minutes. Cool the dish directly on a heatproof surface. Cut the cooled cornbread into 3-inch squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Bread
Interest: 
Holiday, Quick, Healthy
Restriction: 
Vegetarian
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
8 Minutes
Ready In: 
0 Minutes
Servings: 
9

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