Spicy Jalapeño-Cheddar Cornbread

11 comments

Appears in Cook's Illustrated January/February 2005

Brushing regional differences aside, we wanted both a tender, fluffy crumb and a thick, crunchy crust. But what we wanted most of all was sweet corn flavor.

SERVESMakes one 8-inch Square

TIME1¼ hours

WHY THIS RECIPE WORKS

The secret to a cornbread recipe with real corn flavor turned out to be pretty simple: Use corn, not just cornmeal. While fresh corn was best, frozen was nearly as good, and pureeing the kernels in a food processor made them easy to use whi...

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