A taste of Edinburgh

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.