You may remember the No Fat Pants Nachos from Superbowl weekend, and are probably wondering if I can think of any recipe titles that don’t involve pants. I’m wondering the same thing! What I do know is that it took a nephew-meeting trip to Atlanta, and my sis-in-law’s veggie chili to get me to finally make a version of the Whole Foods favorite: Jalapeño Cornbread. You know the one you always sample, but never buy? Well don’t start now–just make it! It’s so totally easy, invigorating, and will definitely put a spark in your shorts:
Hot Pants Cornbread
Makes 9 servings
3/4 cup corn meal
1 1/4 cups all-purpose flour (whole wheat will add 20 days to your life)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup almond, oat, or other non-dairy milk, preferably “original” rather than vanilla
1 Tablespoon cornstarch vigorously dissolved in 2 Tablespoons warm water
1/4 cup vegetable oil
1 jalapeño pepper, diced
Preheat oven to 400º F. Lightly oil a 9-inch by 9-inch baking pan. Mix all dry ingredients, then add wet ones slowly until all ingredients are moist. Pour into baking dish, sprinkle with diced jalapeño, and bake for 20-25 minutes, until a toothpick comes out clean.
Tip: sprinkling the jalapeño on top of the bread rather than mixing it into the batter is a strategic way to accomodate hot pant phobiacs and kids. Just leave a small section of bread untopped, and you’ll know it’s completely fire-free!
What the critics said:
Bitchin’ Dietitian: “Like cake with spice, without being spicecake!”
Bitchin’ Parents, Brother, and Sis-in-Law: “Moist, and not overly spicy.”
1-Year-Old (if he could talk): “Ooh, cake for dinner! Is it my birthday again?”
Looks like yet another victory for pants. How do YOU ignite your cornbread?