Grammy's Kitchen · Cornbread · Jalapeño Cornbread
One of 53 cornbread recipes we measured
9 cooks on www.simplyrecipes.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 70% | 102% |
| total sugar | 0% | 47% |
| egg | 42% | 83% |
| leavener | 5% | 7% |
| salt | 2% | 2% |
| liquid | 255% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 Tbsp canola oil |
| 1 cup cornmeal | |
| 120 g | 1 cup all purpose flour |
| 6 g | 1 1/4 teaspoons baking soda |
| 3 g | 1/2 teaspoon salt |
| 184 g | 3/4 cup plain yogurt |
| 122 g | 1/2 cup milk |
| 50 g | 1 egg |
| 71 g | 5 Tbsp unsalted butter, melted |
| 60 g | 1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños (depending on how spicy you want your cornbread to be) |
| 77 g | 1/2 cup fresh or frozen corn kernels |
| 56 g | 1/2 cup grated Monterey jack or cheddar cheese |
Method: 8 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Notes Regarding My Changes: I omit the Canola oil*. I also use 5 Tblspns. of bacon drippings** in place of the 5 Tblspns. of butter. I add 3 Tblspns of the bacon drippings to the batter the very last thing, stirring well to make sure the drippings are thorough” — a cook
“Full disclosure: I haven't tried making this with the hot skillet method as written.I make a meat mixture with the extra corn from a can of corn, beans, and seasonings. Whatever I have on hand - shredded chicken and green chilis and white beans, or taco meat w” — a cook