VANILLA LATTE is a blog dedicated to food & travel with occasional random stuff thrown in. It is managed and written by me, Maggie Ha.

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Jalapeño Cornbread 10Apr09

Jalapeño Cornbread

I love cornbread. My favorite ever has got to be Kenny Roger’s Roasters cornbread muffins. I don’t even know if that fast-ish food chain store even exists anymore, it sure doesn’t exist in Australia. I can’t even find cornmeal easily here! But I did find a box of Jiffy corn meal at David Jones food hall market. So tonight I made my cornbread with a twist – jalapeños – to go with my vegetarian chili. This recipe makes a spongey cornbread, perfect to go with chili or gumbo to soak up the nice sauces.

1 1/4 cup all purpose flour
3/4 cup of cornmeal
2 teaspoons baking powder
1/3 cup sugar
3/4 teaspoons salt
1 1/4 cup whole milk
1/4 cup of shortening
1/4 cup of chopped jalapeños (the picked kind from a jar)
1 egg
1/2 cup soften butter
1/3 cup honey

preheat oven to 400°F or 205°C

Step 1: Mix!
In a mixing bowl, mix together the dry ingredients. Once thoroughly mixed, add in the egg, milk, and shortening. Mix that all together until all ingredients are mixed through but don’t over mix! You could even use your hands to make sure you’re not over working it. Once the wet ingredients are mixed in, fold in the chopped jalapeños.

Step 2: Bake!
Pour the mixture in a buttered 8×8 baking dish. Bake on the top rake of the oven for 25-30 minutes at 400°F or 205°C. You will know when it’s ready when you put a toothpick through the middle of the dish and it comes out clean. I like my cornbread a bit toasty on top and spongey in the middle so I like to turn on the broiler for an extra minute to toast up the top. Once ready, take it out of the oven and let it sit for 10 minutes before cutting and serving.

Step 3: Honey butter!
My favorite part about eating cornbread is the honey butter. Simply whip together softened room temperature butter with good honey and you’re ready to go. You can whip your butter and put it in the fridge to solidify again for later use.

Another ingredient you can add to the cornbread is 1/4 cup of frozen corn. I only wanted the jalapeños chunks in it this time but next time, I might try both! You can serve with regular butter and a sqeeze of honey instead of whipped honey butter as well. Enjoy!

Jalapeño Cornbread



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Ground Support

My local favorite is currently Ground Support in SOHO. I go there almost every day for a smooth creamy soy cappuccino or if it’s hot out an iced soy latte. When I’m not in a hurry to run out, I try to take a few extra minutes to enjoy the coffee in the shop… you know, chat with the staff, catch up on some calls and best of all… people watch. Always some interesting characters in NYC!

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