Minnesota Sweet Corn and Jalapeño Cornbread: A Spicy Summer Treat

Hey there, Minnesota food lovers! 🌽🔥 Summer is here and what better way to celebrate than with a delicious, spicy twist on a classic? Our Minnesota Sweet Corn and Jalapeño Cornbread is the perfect dish to bring that extra zing to your summer gatherings. Let's get cooking!

Ingredients:

• 1 cup of sweet corn kernels (fresh or frozen)
• 2 jalapeños, finely chopped (adjust to taste)
• 1 cup of all-purpose flour
• 1 cup of cornmeal
• 1/4 cup of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk
• 2 large eggs
• 1/4 cup of melted butter

Instructions:

1. Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking dish or a cast-iron skillet.
2. In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Gradually combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Fold in the sweet corn kernels and chopped jalapeños.
6. Pour the batter into the prepared baking dish or skillet.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow to cool slightly before cutting into squares or wedges.

How to Serve:

This cornbread is super versatile! Serve it warm with a dollop of butter, or as a side dish to your favorite BBQ ribs or grilled chicken. It's also great crumbled over a summer salad for an unexpected crunch.

Enjoy, and happy cooking, Minnesota! 🍴