Stupid crumbly corn bread Q

[luv2cook]

Last week I was pressed for time and needed to make cornbread. I doubled 2 boxes of Jiffy and added a 6 oz? can of green chilis - the bigger can. I cooked it a bit longer because of the added moisture.

Was that the wrong thing to do? It wasn't dark brown or anything. I did cook it on convection. Don't know if that has anything to do with it.

I was asked to make it again this week and I would like to get it right. Any clues? I'm thinking of making a scratch version, too.

[sneezles]

I don't care for Jiffy mixes but I know there are those who do...I like to make it from scratch. This recipe is for muffins but I make it in my cast iron skillet (10") all the time. You can add more jalapeño if you want. I'm sure I have a recipe using the canned chiles, I'll see if I can find it.

Sour Cream Jalapeño Corn Muffins

1 1/2 cups yellow corn meal
1/2 cup all-purpose flour
1 tbs sugar (or more if you like it sweeter)
1 tbs baking powder
1 tsp salt
2 large eggs
1 cup sour cream
1 to 1 1/2 tsp minced, seeded, fresh jalapeño pepper (opt)

Heat oven to 350º. Grease muffin cups, or use paper or foil baking cups (I use a 10" cast iron skillet that is heating in the oven while I mix up the batter).

Thoroughly mix corn meal, flour, sugar, baking powder and salt in a large bowl (using a whisk is very efficient).

Beat eggs and sour cream with a whisk in a small bowl. When smooth, stir in jalapeño, if using. Pour over flour mixture. Fold in with a rubber spatula until well blended (folding is the key word); batter will be very stiff.

Scoop batter into muffin cups (or pour into hot skillet). Bake 20 to 25 minutes, or until firm to the touch in the center ( I usually start checking at 20 minutes for the skillet, it's done when tester comes out dry). Let cool 5 minutes in pan before turing onto rack to cool.

[sneezles]

Found this one at Recipe Cottage...very similar to the one I use but I didn't have to type this one ;) :

Green Chile Corn Bread

1 1/2 c cornmeal
1/2 c whole wheat flour
1 1/2 t baking soda
1 t baking powder
1 t salt
1/2 c sour cream
2 eggs, well beaten
1 c buttermilk
1 c grated Cheddar cheese
2 jalapeños, seeded and minced or 4-oz can mild green chiles, chopped
1/2 c cooked fresh corn kernels (optional) (the recipe I use just call for kernels, canned or frozen)
2 T melted butter

Preheat oven to 400ºF.

Sift together the first 5 ingredients into a mixing bowl. In
another bowl, beat the sour cream into the eggs and gradually stir
in the buttermilk. Add the wet mixture to the dry and stir together
until well blended.

Stir in the grated cheese, jalapeños or chiles, and the optional
corn kernels. Pour the melted butter into a shallow 9-by-9-inch
aluminum pan and swirl it around until it coats the bottom and
sides. Pour the excess butter into the batter and stir it in.
Pour the batter into the pan.

Bake for 20 to 25 minutes, or until the top is golden and a knife
inserted into the center tests clean. Allow the bread to cool in
the pan and cut into 9 or 12 squares to serve.

[luv2cook]

thanks! I don't have any buttermilk so I'll have to try the first one!

[luv2cook]

Ok. I made them but I overcooked them. The recipe didn't say how many it makes and I put it at 12. Not ever having made corn muffins before, I didn't adjust teh cooking time and they were overcooked. SO I will have to make them again, but I also think I will try the canned chilis or use more jalapeno!

[sneezles]

Sorry to be so confusing but the recipe does make 12 and the baking times were for the muffins. If you haven't already made more then I'd check at 18 minutes...

[luv2cook]

well, it was a comedy of errors. I was doing too many things in the kitchen and I should have set the timer sooner, I used a surround mode v. reg. mode or convection. I was right in the middle of stirring my brownies on the stove and incorporating the egg and so I think I inadvertantly left them in a bit longer than I would have if I wasn't making brownies!:rolleyes:

They also stuck to the paper so I would recommend only using the foil.

I took the remainder, crumbled them and froze them to use for filling on my meatloaf or something in the near future...