“Good cornbread could melt in your mouth like sweet memories.”unknown
Did you ever eat something in a restaurant that stayed with you for the rest of your life? For me, it was the cornbread I ate at a restaurant in Philadelphia named Cafe Nola. This restaurant was our favorite, and we dined there whenever we could get a babysitter. The cuisine was the flavors of New Orleans, and the tastes were a revelation for this young woman who had barely made it out of the East Coast of the U.S. They served the most incredibly delicious corn muffins made with the additions of jalapenos and cheese. Cafe Nola closed sadly many years ago, and I have been trying to recreate the taste of those muffins ever since. I think I may have finally nailed it. I hope you enjoy.
It’s time to put on your apron!
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole fresh corn kernels
- 1 large jalapeño pepper, seeded and finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup grape tomatoes, halved
- Preheat your oven to 400°F (200°C) and generously grease a 9-inch springform pan with butter or cooking spray.
- In a large bowl, prepare the cornbread batter as instructed in the previous recipe.
- Pour the batter into the greased springform pan, spreading it evenly.
- Arrange the halved grape tomatoes and slivers of jalapeno on top of the batter, gently pressing them in.
- Place the springform pan in the preheated oven and bake for approximately 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for about 10 minutes.
- Release the sides of the springform pan and carefully transfer the cornbread to a serving platter or cutting board.
- Slice and serve warm or at room temperature.