Whenever I think of cornbread, I think of that “Arrested Development” episode with the corn-baller fryer that keeps burning people and when they couldn’t sell it in the U.S., they started selling it on Mexican infomercials.
This cornbread is baked safely in your oven, not deep-fried, but it still has spice that anyone will appreciate.
All you do is buy cornmeal and follow the cornbread directions on the back. Why not? Once you’ve mixed the wet ingredients with the dry ingredients, stir in:
1 seeded jalapeno pepper, minced
4 green onions, chopped
3/4 c. shredded cheddar cheese
Sprinkle the last 1/4 c. of cheese over the top of the cornbread and bake it according to the instructions, adding at least 10 more minutes to account for all the cheese in there (at least, mine took an extra 10 minutes). It should be moist but not mushy in the thickest part. As soon as you cut the bread open, you’ll know if you cooked it long enough! And it won’t hurt to go back in for a few minutes, if you need it.
I served this cornbread with Hoppin’ John, which I’ve made many times, but this time used fresh ingredients in place of canned – I have all this farmers market food to use up!
I used 1 minced jalapeno instead of the canned green chilies, 2 chopped heirloom tomatoes in place of the canned diced, and chicken stock instead of water (increase the water to 1 c. to account for the fresh tomatoes).
We were very pleased with this comforting and satisfying meal. (And yes, that is a big piece of butter oozing out of my slice in the picture. Butter is a must.)
Good luck having only one serving, friends!