Jalapeño Manchego Corn Bread

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.

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
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

1/4 cup pickled sliced jalapeño peppers

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.