I created this recipe when my wife offered to bring something to her brother Justin’s New Year’s Eve party. In a way that only those who are brought up together can get away with, she was told that he never likes anything that she brings. He then relented and said she could bring the cornbread. After a bit of experimenting, this is what we came up with. Everyone at the party agreed that this cornbread was awesome, and much better than any cornbread Justin ever made. Gotta love sibling rivalries.
Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
Place butter in a microwave-safe dish. Microwave, uncovered, on high until melted, about 30 to 45 seconds.
Pour melted butter into a large bowl and stir in sugar. Add eggs and beat until well blended. Stir in buttermilk and baking soda. Add corn, cornmeal, flour, jalapenos, red chiles, and salt; mix until well combined but do not overmix. Transfer batter to the prepared muffin cups using a ladle or large serving spoon.
Bake in the preheated oven until a fork inserted into the center comes out clean, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 229 calories; protein 4.6g; carbohydrates 33.3g; fat 9.3g; cholesterol 48.4mg; sodium 342.3mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.