Karen’s Cornbread Loaf with Jalapeño
The perfect Cornbread Loaf recipe – rises high with a moist crumb, just the right sweetness and heat. I’m loving it with my Chunky Easy Red Plum Jam!
Rises high and square with no high center dome. Slices beautifully; tender crumb with good structure.
Here I toasted the cornbread loaf slice with crispy darkened edges…
Then I schmeared some softened butter and a dollop of my Easy Chunky Plum Jam. Totally YUM.
I’m remembering the days when toasted corn muffins were the rage, and I sure had my share of them!
A close-up look… nice slivers of jalapeño!
HINT: Taste your jalapeño when you cut it – mine was VERY mild – that’s why I added a quarter cup to the batter!
Add 1 – 2 tablespoons if very hot & spicy, you be the judge.
Yellow Cornmeal – which types are best for the Loaf?
I chose Bob’s Red Mill Corn Meal; “Stone-Ground”, Medium Grind. Stone-ground is coarser because of how it’s milled, and the germ and bran are left in. This makes for a more nutritious and corn-forward product (it also tends to be coarser.)
Corn flour ~ it is the smallest, silkiest grind of cornmeal; It’s very finely ground.
While I love the texture, color and flavor of Medium Ground Cornmeal – I feel it is too coarse in the cornbread loaf alone, and I like a denser crumb.
The two together produce the best texture & flavor!
All about Cornmeal:
- Cornmeal is naturally gluten-free. (Though if you’re very sensitive, it is always wise to be sure the brand you purchase is processed in a gluten-free facility.) Store cornmeal in an airtight container in your fridge, unless you plan on using it all within a few months
- If a recipe calls for just “cornmeal” without calling out a specific kind, you can almost always use either fine or medium grind ~ I use a combination of the two!
- Other Cornmeals on the grain aisle are: grits, polenta, coarse cornmeal, blue corn meal and white cornmeal
- Cornmeal is processed either through a stone ground, which produces a coarser texture and more artisanal product, or steel rollers which produce a finer ground, removes the germ and bran, and makes it shelf-stable.
- Most yellow cornmeal, especially the kind found in U.S. supermarkets, is made from dent corn, which has a high starch content and prominent corny texture
- Many brands are Organic, look for their certification on the packaging
Simple to Prepare:
- Preheat the oven, add parchment paper to a 9″ x 5″ loaf pan, oil well
- Measure the dry ingredients into a large bowl, wet ingredients in another
- Add the wet ingredients to the dry bowl
- Using a rubber spatula in Under-Over stokes, blend until just mixed, add to pan
- Bake until golden and cooked through
Do not overcook the cornbread loaf, could become crumbly. Look for a nice risen loaf, that feels firm to the touch in the center.
A small batch that yields two cups of jam. Perfectly sweetened, which means – not too much sugar; the natural plum flavor shines through!
Enjoy this wonderful cornbread loaf.. and the plum jam too!
Let me know what you think!
Made from heavy-weight aluminized steel for superior heat conduction and even baking
I prefer this to non-stick!
Karen's Cornbread Loaf with Jalapeño
- 3/4 cup corn flour I use Bob's Red Mill
- 1/2 cup cornmeal, medium grind I use Bob's Red Mill
- 1 1/4 cups all purpose flour or gluten free 1 to 1
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoons sea salt
- 4 tablespoons jalapeño finely slivered 1/4" lengths: SEE RECIPE
- 1/2 cup yogurt full fat or Greek
- 1/2 cups milk full fat
- 2 large eggs I use pasture raised
- 1/2 cup neutral oil such as Safflower*, expeller pressed oil
- Preheat the oven to 350 degrees; you will cook the loaf @ bottom 1/3 of the oven. Add parchment paper to line the bottom of the pan. Brush bottoms and sides with 1/2 teaspoon neutral oil.
- Bring the yogurt, milk and eggs to room temperature.
- Add all dry ingredients to a large bowl. Mix well with a rubber spatula - this includes the jalapeño. TASTE the jalapeño - if spicy add half (mine was pretty mild.)
- In a medium sized bowl whisk wet ingredients together until thoroughly combined. Add the wet ingredients to the dry bowl, with Under-Over strokes - combine the two swiftly until well mixed, but do not over-mix.
- Add the mixture into the prepared pan, gently smoothing it. Water your hands lightly and pat on top of the mixture gently.Bake in the oven for 35 - 40 minutes, or until it is golden, nicely risen and firm on the top. (I use a convection-bake setting, so a regular oven can take 10 minutes longer to cook.)
- Cool the loaf, then remove from the pan and slice. Store any leftovers after one day, wrapped in the refrigerator.Nice toasted too with softened butter and my Easy Chunky Plum Jam.
Karen's EASY Red Plum Jam
- 1 1/2 pounds red plums about 6 medium-large; 4 1/4 cup diced
- 1 cup pure cane sugar I use organic
- 1 tablespoon fresh lemon juice
- Wash and dry the plums. Cut a plum in half, twist to release, remove the pits. Cut into 1/2" chunks - each half I cut into 6 wedges, then each wedge in three.
- Add them to a non reactive bowl, add sugar and lemon juice. Give a big stir and leave on the counter for 1 hour to macerate.
- Add the mixture to a three quart, heavy non-reactive pot (I use All-Clad.) Bring to a boil, then turn the heat down to a good simmer.
- Simmer for about 35 minutes. The juices will have reduced, the jam will look cooked down, but not dry.Stir from time to time, and more towards the last 5 minutes, insuring it does not stick, or reduce too much. Remove from the stove.
- Add to sterilized glass jars, 1/4 inch from the top and seal. When cool place in the refrigerator or use canning method. Jam lasts up to one month refrigerated.
- HINT: try the "setting test."Place a small plate in the freezer for 10 minutes. To test doneness, add a teaspoon of warm jam to the cold plate. When touching/pinching the edge, the jam will wrinkle - that is perfectly set!
Place 1/2 cup fresh or frozen raspberries in a small bowl, add 1 tablespoon sugar and mix. Microwave the mixture until it just is bubbly, about 20 seconds. Add berries to a sieve over a bowl and press on the solids; the seeds will remain in the sieve. Use the raspberry purée in the bowl; add to the plum jam in the last 10 minutes of cooking. This recipe may not be reproduced without the consent of its author, Karen Sheer.