Baaaaaaaaaaaaaaaaaaaaaaaaaaah get it?! Here is my recipe for jalapeno goat cheese corn bread. It is delish, despite the fact that when I make it I have to wear gloves and/or use a fork and knife to chop the pepper since I have such a serious allergy to raw jalapeno. It’s funny, but it’s also true.
On the menu:
Jalapeno goat cheese corn bread
1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 cup milk
1/3 cup vegetable oil
1 jalapeno, seeds removed and finely diced (you can use more depending on how spicy you want this… I’m quite the pansy)
1/2 cup goat cheese, crumbled
Preheat the oven to 400 degrees. Grease a 9-in round cake pan.
In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. Add egg, milk, and oil and combine well until completely blended. Add jalapeno and goat cheese and fold in just until incorporated. Pour into greased pan.
Bake for 20 – 25 minutes or until the cake springs back to form when you press it.
Note: I made this with chili in the winter, but this bread would be divine alongside some fish tacos or scallop ceviche in the summertime, too.