J: Jalapeno-Cornmeal Bread

So I have to admit that I was not really looking forward to making a recipe that starts with the letter 'J'.  All I could find in my collection were things with jam or jalapenos, and I just was not feeling either.  In the end I decided to make this jalapeno-cornmeal bread because most of the entries on Alphabake so far have been for desserts and I thought it was a good idea to place a savoury option into the mix. The recipe once again comes from my Williams-Sonoma Baking Book: Essential Recipes for Today's Home Baker --usually a reliable source with lots of choices. The recipe was originally for muffins but I did not have the proper tin so I made a loaf instead.  I did not alter the oven temperature or the baking time and it still cooked thoroughly.


I think the bread turned out quite nicely but, like all cornbread I have tried in the past, I think it needed some sort of accompaniment whether it was soup or chili or butter (my room-mate recommended mayonnaise).  The jalapeno really gives it a spicy kick but adding a bit of cheese to the batter might give it an even nicer flavour. 

Ingredients:
1 ¼ cups (235 g) fine or medium grind yellow cornmeal, preferably stone-ground

1 ¼ cups (200 g) all purpose (plain) flour
3 Tbsp sugar
2 ½ tsp baking powder
1 tsp salt (optional)
2 jalapeno chilies, seeded and minced
1 zucchini, 4 oz (125g), shredded

¼ cup (2 fl oz/60 ml) olive or sesame oil

2 large eggs, beaten

1 ½ cups (12 fl oz/375 ml) buttermilk*

3 Tbsp grated Parmesan or Asiago cheese


* I couldn't find any buttermilk so I just used milk with a bit of lemon squeezed into it (1 Tbsp of lemon juice to every cup of milk)

Preheat the oven to 400F (200C). Grease a 9x13 inch baking dish (or 11 standard muffin cups, filling the unused cup one-third full with water) with butter or a non-stick cooking spray.

In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Stir in the jalapeno chilies and zucchini and toss to distribute evenly. Make a well in the centre of the flour mixture and add the oil, eggs, and buttermilk. Stir just until evenly distributed, using no more than 15-20 strokes. The batter will be slightly lumpy.

  

Pour the batter into the baking dish (or muffin cups). Sprinkle the batter with the cheese.

Bake the bread (muffins) until golden and springy to the touch, about 25 minutes. A toothpick inserted into the centre should come out clean. Remove from the oven. Serve warm or at room temperature.

On a different note, a couple of weeks ago my good friend Hilda paid me a visit from Paris. She brought me an assorted box of lovely Laduree macarons. I can't describe just how delicious they were! They were so beautiful that I couldn't help but give them their own personal photo shoot. I just had to share a couple of the photos: