I used a basic recipe for cornbread from scratch, and changed it completely. The new recipe contains AP flour, baking powder, sugar, nearly a dozen eggs, butter, milk, cornmeal, jalapenos, red pepper flakes, cheddar cheese, pepperjack cheese, and water. As always, if you want the recipe just ask for it. That way I know someone is reading this :) It actually made a pan and a third, so I had to use an improvised dish as I only have the one cake pan. Here's the finished product, fluffy, well risen, and a lustrous golden brown:
The inside was just how I imagined it would be, speckled with jalapenos, and a slight visibility of the cheese. Wonderfully moist, golden, and grainy in the mouth. The perfect amount of sweet mixed with an imperfect amount of spice. Yep, not spicy enough. I wanted to keep the spice at the mild-level, but I de-seeded and de-veined. Next time I'll use every part of the pepper. Nevertheless, the jalapenos still impart that unique, yet understated, vegetable taste and spice in random bites. The red pepper flakes add some heat, but overall, it's more like tasting some Tellicherry on the tip of your tongue. Next time, more peppers and more cheese.
I did not want to let the lack of heat determine my success or failure, so I whipped up a sauce for the cornbread. It's a strained, tomato-based sauce with a crapload of Mexican spices in it. I call it: Cornbread Mix 5/25. Pretty creative, I know. Unlike the generic name, the sauce rocks. It's just the right thickness to penetrate the top layer of bread without making it so soggy as to render it inedible with your hands. Not too, spicy, but just enough. WOOT! Job well done!
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