Friday, August 16, 2013

Jalapeño Manchego Corn Bread

Jalapeño Manchego Corn Bread | Liv Life

Here we are half way through August, and already much of the food blog universe is be switching to fall and autumn-like recipes, but here at Liv Life it's still summer.  After living these chilly, gray months of July and early August, I'm relishing an afternoon with full sun.

San Diego's stats may show some 275+ "days of sun", but I'm here to profess that some of those days the sun doesn't reach the coast, and if it does it may only peek through the ever present marine layer for a mere minute before retreating back to the heavens.  I shouldn't really complain as the temps are in the lovely low 70's region, somewhere where you really don't notice the temp - its neither hot nor cold... it just is.

San Diego summer marine layer
The gray though, is taking its toll and I find myself dreaming of fields of corn raising their stalks up to greet morning rays of light.  With the change of the calendar to August my heart sank as I read quite a number of food blog posts proclaim a season change to fall, to which I'm hereby proclaiming a fall boycott.  As such, with my local farmer's markets still providing tables filled with fresh ears of perfectly grown white and yellow corn, I'm still living summer.

Some 3 years ago (almost to the day) and one of our first posts after establishing Liv Life, this Jalapeño Cornbread laced with nutty Manchego cheese, has earned its top spot as a summer favorite.  Made with whole kernels of grilled corn in addition to the cornmeal, zesty pickled jalapeños (did you know you can make your own??) give the recipe a nice little kick without being too overpowering.  Slathered with sweet honey butter, this cornbread becomes somewhat irresistible.

So here's to summer!  Anyone joining me in the fall/autumn boycott??!!

Jalapeño Manchego Corn Bread | Liv Life

Jalapeño Manchego Corn Bread
Tender and zesty, this cornbread packs flavor and texture making it positively irresistible!
Printer Friendly


1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbs baking powder
1 tsp salt
1 - 2 Tbs fresh jalapeño, finely diced
½ cup fresh corn kernels, grilled and removed from cob
1 cup + 2 Tbs fat free milk 
¼ cup avocado oil (or vegetable oil)
2 large eggs, lightly beaten
1/3 - 1/2 cup Manchego cheese, grated
Serve with honey butter if desired.

Preheat oven to 400º F.  Spray an 8 inch square baking pan with cooking spray.

Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl, giving it a good whisk to combine.  Add the fresh corn kernels to the dry ingredients and stir to evenly distribute.  

In another bowl combine the minced jalapeño with the milk, oil and eggs, whisking to mix well.  Add the milk mixture to the flour mixture and stir just until combined.  Pour batter into prepared pan.

Distribute the pickled jalapeño slices over the top of the batter and sprinkle evenly with the Manchego cheese.  Bake for 20 to 25 minutes, or until a wooden pick inserted into the center of the bread comes out clean and the cheese is a nice, golden brown.  Serve warm, or cool on a wire rack until ready to serve. 



Liv Life Note:  Honey butter makes a nice addition to the bread.  To make honey butter simply take softened butter and sweeten with honey.  Stir, place into a serving container and chill.

13 comments:

  1. I am totally with you in boycotting fall! There are still too many burgers to grill, too many glasses of lemonade to drink, and too much fun to be had in the sun. Apparently, there is also cornbread to be eaten. It looks delicious.

    ReplyDelete
  2. Oh no, I am not ready to let go of summer either..loving it way too much as much as I like your corn bread. i can imagine how good it must be with fresh corn, yumm.

    ReplyDelete
    Replies
    1. Yay!! I'm so glad I'm not the only one!!!

      Delete
  3. I do so love cornbread! :-) And we're just heading into Spring now, so I don't mind your continued summery recipes one bit. :-)

    ReplyDelete
    Replies
    1. Yay to your spring!! But not so happy about my fall... I'm tempted to just keep traveling around the world in search of that Endless Summer!!

      Delete
  4. Wow, this looks wonderful Kim. I love the little kick from the peppers and sweetness from the corn. I'm sure it's quite irresistible warm!

    ReplyDelete
    Replies
    1. It was Chris... the warm bread with the melty honey butter was fabulous!

      Delete
  5. This looks delicious. Checking out the pickle recipe too.

    ReplyDelete
    Replies
    1. We love the pickled jalapenos, they didn't last long in our house!

      Delete
  6. This looks perfect, I love jalapeno and I love corn bread so mixing them together just made my day!

    ReplyDelete
    Replies
    1. I'm so glad!! The combo was a hit when I took it to a neighborhood jazz in the park.

      Delete
  7. OMG. I can't eat cornbread, but if I could, I'd be stuffing this into my face!!!

    ReplyDelete

Your comments make our hearts sing!

Related Posts Plugin for WordPress, Blogger...