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Karen's Cornbread Loaf with Jalapeño
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5 from 1 vote

Karen's Cornbread Loaf with Jalapeño

The perfect recipe - rises high with a moist crumb, just the right sweetness and heat. Top with my Chunky Easy Red Plum Jam!
Prep Time12 minutes
Cook Time35 minutes
Total Time47 minutes
Course: Bread, sides, To Start
Cuisine: American
Keyword: cornbread loaf, cornbread loaf with jalapeño, healthy cornbread loaf
Servings: 12
Author: Karen Sheer a zest for life

Equipment

  • 1 9" x 5" Loaf pan I use heavy-weight aluminized steel

Ingredients

Dry Ingredients:

  • 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

Wet Ingredients:

  • 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

Instructions

  • 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.

Notes

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe may not be reproduced without the consent of its author, Karen Sheer. 

Nutrition

Calories: 242kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 207mg | Potassium: 106mg | Fiber: 2g | Sugar: 10g | Vitamin A: 116IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1mg