Thursday, February 26, 2009

Recipe Rursday: Jalapeno Corn Bread

Jalapeno Corn Bread (Jiffy-Style)
  • 1 pkg. "JIFFY" Corn Muffin Mix (Don't judge, people. 2 boxes for $1 at Stop&Shop)
  • 3 eggs, separated
  • 3/4 C buttermilk (I used what we had - 2%)
  • 1/2 C sour cream
  • 4 jalapeno peppers - cored, seeded & diced
  • 1 small red pepper, diced (skipped this)
  • 4 T margarine or butter, diced
Preheat oven to 400F, grease 10" cast iron skillet and preheat skillet in oven. Combine egg yolks, buttermilk and sour cream; mix well. Add muffin mix and diced peppers; mix until moist. Whip egg whites to stiff peaks (masterfully whipped by Chris' arm, since we don't have an electric mixing device) and fold them & butter pieces into batter. Pour mixture into heated skillet. Bake 25-30 minutes.

This was a great dish. My only complaint was that it had too much moisture in the center of the bread. I'm guessing I could have baked it longer, or using buttermilk instead of 2% would've made the mix more thick (and easier to set). Or maybe it was not being able to whip the egg whites stiff enough. I was overruled by 2 people & told not to change a thing, but I'd change it up anyway. I'm stubborn like that.