+
0 (0)

Breads

Brothers' jalapeno corn bread

Brothers' jalapeno corn bread
Lawrence K. Ho / Los Angeles Times

Corn bread -- I can't live without it. When I wrote a book on bread years ago, I put in all the corn breads I baked at that time. The dozen or so recipes included a plain Texas corn bread ... Read more

Total time: 1 hour | Serves 10 to 12
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 2/3 cup sugar
  • 1/2 cup cornmeal
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 2/3 cup milk
  • 1/3 cup buttermilk
  • 1/4 cup corn oil
  • 2 tablespoons sour cream
  • 3 tablespoons butter, melted
  • 1/2 cup finely diced red bell pepper
  • 1-2 jalapenos, diced fine, seeds and veins removed

Step 1Heat the oven to 325 degrees. Butter or spray a 13-by-9-inch pan. Place the all-purpose flour, cake flour, sugar, cornmeal, baking powder and salt in a large bowl and stir to combine.

Step 2In another large bowl, combine the eggs, milk, buttermilk, oil, sour cream, butter, bell pepper and jalapeno and stir to combine. Add the wet ingredients to the dry and mix thoroughly.

Step 3Pour the batter into the pan and bake until firm in the center and golden on top, 30 to 35 minutes. Let cool 15 to 20 minutes before serving.

Note: From Brothers Restaurant at Mattei's Tavern, Los Olivos.

HAVE YOU TRIED


Pilgrim's pie
Pilgrim's pie

Lemon dill potato salad
Lemon dill potato salad

Coffee-infused duck breast with French lentil salad
Coffee-infused duck breast with French lentil salad

Strawberry vacherin
Strawberry vacherin

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Buttermilk biscuits and burnt orange honey butter
Iron skillet corn bread
Fig and prosciutto flatbread
Pissaladiere