This makes a great accompaniment to eggs for brunch, or to a substantial salad for lunch. To serve the cornbread warm, slide it onto a cookie sheet and cover it loosely with aluminum foil. Heat at 325°F (160°C) for about 15 minutes. Slide onto a platter or cutting board and serve immediately.
Keep the cornbread under a cake dome or loosely covered with plastic wrap on the day it is baked. Wrap in plastic wrap and foil and keep at room temperature for 2 to 3 days. Freeze for longer storage; defrost and reheat as in Serving, above.
Old-Fashioned Corn Bread: Omit the chiles, scallions, and cilantro. Increase the sugar to
For Stuffing: Add
Corn Muffins: Use the jalapeño batter or the plain batter above to make 12 muffins. Line muffin pans with paper liners and bake them for about 20 minutes.
© 2008 Nick Malgieri. All rights reserved.