Kickin’ Corn Bread

Nothing average about this recipe, Kickin’ Corn Bread packs a punch of flavor in this traditional side dish. The jalapeño and cayenne pepper kicks the heat up a few notches. Goes great on a Sunday brunch table, add some melted butter, or serve with Mom’s Goulash Recipe.

The bold flavors and heat in this bread make it far from ordinary.

Not to worry, though, if you like it on the mild side.

The jalapeño can easily be reduced, and the cayenne pepper switched for a pinch of black pepper.

Not hot enough? Switch out the jalapeño for a serrano pepper.

Makin’ Kickin’ Corn Bread

Preheat your oven to 350° and spray some non-stick spray into a 2-quart baking dish.

What size?

Not sure what a 2-qt. dish is? I had to look it up.

A 9″ round is perfect, although a 7 x 11″ works great, too.

You can make it in a 9 x 9″ for square pieces or a round, like I did, for pie-shaped pieces.

If you use a larger dish than 7 x 11″ though, (such as a 13 x 9″) you’ll need to watch the baking time.

The batter will be spread out thinner, so it will bake faster.

Ok, let’s get to mixin’.

In a large bowl, add the corn, tomatoes, jalapeño, cornmeal, cheese, bell pepper, onion, sugar, salt, and pepper.

Stir it to evenly coat everything.

Then, in a small bowl, mix the eggs, milk, and water.

Add this to the corn mixture and stir until well combined.

Pour your batter into the baking dish and bake for about an hour.

Check for doness with a toothpick in the center. It should come out clean when it’s done.

Notes:

If you want it on the mild side (sans spicy heat), leave out the jalapeño altogether and switch out the cayenne pepper for a pinch of black pepper.

To kick in more heat, switch out the jalapeño for a serrano pepper.

Also, I find this cuts (and serves) better if you chop up the onions and bell pepper into smaller pieces.

I used Roma tomatoes in this recipe. I chopped off the ends and squished out the juicy seeds, then I chopped them up.

You can also use a different cheese if you don’t have any cheddar on hand. Monterey Jack or shredded Mexican cheese is fine. Mozzarella even.

Lastly, if you don’t have any evaporated milk, you can substitute with regular milk (2% or whole), half-and-half, heavy cream, or almond milk.

Kickin’ Corn Bread

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In the meantime, I hope you have fun baking and have a blessed day.

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