Sunday, September 21, 2014

Corn Bread with Corn Relish and Jalapeno

PREP / TOTAL TIME: 45 MINUTES Makes one 10-inch round corn bread

1              stick unsalted butter
1-1/2       cups all-purpose flour
3/4          cup stone-ground yellow or white cornmeal
1             tablespoon baking powder
1             tablespoon sugar
2             teaspoons kosher salt
2             large eggs, lightly beaten
1-1/4      cups milk
1-1/2      cups well-drained Corn Redish with Roasted Peppers ( recipe below)

1 .   Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.
2 .   In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.
3 .   Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.

Make ahead:
The corn bread can be wrapped in foil and refrigerated for 3 days. Rewarm the corn bread before serving.

**********Corn Relish with Roasted Peppers ********* 

TOTAL TIME: 1 -30 HOUR Makes 4 pints

12 ears of corn, shucked
1 red bell pepper
1 green bell pepper
4 jalapeños
1-1/2 cups apple cider vinegar
1-1/2 cups sugar
1 Spanish onion, finely diced
2 tablespoons whole-grain mustard

1 .   Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels. 2.   Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly. Peel, stem and seed the peppers and jalapeños. Cut the bell peppers into 1/2-inch dice and the jalapeños into 1/4-inch dice.
3 .  In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring. Add the corn, peppers, jalapeños, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
4 .   Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.


  1. Good afternoon Nee,
    What a delightful corn bread recipe. Looks and sounds delicious! I have added to my recipe corn kernels but never corn relish and the roasted peppers. Does that come in a jar together? Plus is it really spicy, your title said Jalapeno? I love a good corn bread recipe to make along side of chicken or pork chops. This one is not hard to make and I am keeping this one close by, maybe I will make this next week. Thanks for sharing, as always you have very yummy dishes...Have a blessed rest of the day! Dottie :)

    1. Good evening Dottie .
      When I finish reading your comment , I went back to see where I missed putting in the peppers ;- D

      Dottie , I missed putting in the whole recipe . The jalapenos are in the corn relish recipe at the bottom . Thank you so much for bringing it to my attention . (laughing my butt off)

      We mostly eat cornbread with greens , peas and soups . Hot water (hush puppies) with fish .
      You make your own relish. AAs always you can make it as spicy as you like or skip the jalapenos all together . Thanks for stopping by and have a blessed week ~~Nee~~ ;- D

    2. Dear Nee, We all make small mistakes, no problem. I am so glad that I mentioned to you about the peppers. Now that makes more sense. Thanks for fixing the recipe. Yes, I may not put in the jalapenos, but I have an opinion. The corn relish takes a bit more time, but it will be worth it I am sure. I may have to just try this recipe sometime. Thanks for this wonderful dish. Have a blessed week as well! Dottie :)

  2. Dear Nee, This corn bread with butter would not last long with my son!! Delicious.
    Thank you Nee for your kind words. They mean more than you know.
    Blessings dear. Catherine xo

    1. Dear Catherine , which Michael was closer , I would feed him cornbread , butter and jam . I make my own , jams and preserves .

      Love your poetry , it reach out and grab you . Thanks for stopping by :)

  3. This corn bread looks good. I can have this as a meal!

    1. Hi Cheah , sometime I have it as a snack with butter and jam .Thanks for stopping by :)

  4. Hi Nee, healthy and yummy bread. Great for breakfast and tea time. Thanks for sharing and regards :)

    1. Hi Ivy , thanks for stopping by and the name of the game is sharing ;- D

  5. Nee, love the top photo so much. Boy, making me sooooo huingry ! Slurppp.....


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