Everyone has a favourite corn bread recipe, this one is mine. It came from an 80’s trendy restaurant called Fred’s Not Here in the theatre district in Toronto. I qualify that it was trendy in the 80’s because although it is still around, I haven’t been to it since the 80’s so I’m not certain it’s ‘trendy’ any more. I do know that the particular strip that this and many other restaurants reside on are fighting for their lives from being re-zoned and torn down to be made into condos. Like Toronto needs more condos; apparently we have the most condos under construction in all of North America, more than New York, Chicago and Boston, believe it or not. Even if you don’t believe that, surely you must believe that this is absolutely the best corn bread recipe EVER! It’s got great texture (thank you cheddar cheese), a slight sweetness and heat. What more can you want?
Originally posted on this blog in 2009 here, I found this recipe in the Toronto Star in the section that people wrote in and asked the Star to print a recipe from a specific restaurant. It wasn’t me who wrote in, obviously someone else also thought it was the best cornbread ever, so you needn’t take my word for it. I still have the original printed recipe. But I’ve immortalized it for you here and reposted it below because the original photo sucked. These are better.
Fred’s Not Here Jalapeño Corn Bread
Makes about 26 small corn-shaped corn breads. I have altered the original recipe, so if you’d prefer the actual Fred’s Not Here version, please click to my original post here.
- 1 1/4 cups finely ground corn meal (not corn flour)
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 1/4 tsp baking powder
- 1 tsp salt
- 2 eggs, lightly beaten
- 1 1/2 cups milk
- 2 tbsp finely diced jalapeños or hot chili peppers (or more if you really like it hot!)
- 2 finely sliced green onions
- 1 1/2 cups shredded sharp cheddar cheese
- Pre heat oven to 400° F.
- Sift cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in the shredded cheese.
- Blend eggs, milk and oil in another bowl. Add the finely diced jalapeños and green onion.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients and stir well to combine.
- Spray your cast iron corn shaped pan with non-stick spray and pre-heat until smoking.
- Spoon batter into smoking hot moulds and bake for 25 minutes or until firm and golden.
- Serve warm or at room temperature with fresh butter.
- In a pinch I’ve used dried chili flakes, it works very well.
- You can substitute honey for the granulated sugar, but I haven’t tried it.
- Keep your eye on the baking after the first couple of pans because the pan gets hotter; I had to reduce my baking time by a minute or so by the end.
- Fill the cavity only to the top, this batter has a lot of leavening and will fill out very nicely.
- I served it with this Sopa Azteca and it was very successful.