This is one of those dishes where I started out reading a recipe and then my little monkey brain took over and played around. And you know what? It worked out pretty well. I started from the basic "Golden Northern Cornbread" recipe from my new general cookbook The New Best Recipe from Cook's Illustrated (love this cookbook!) but then also read the Martha White recipe on the bag of self-rising white cornmeal mix, and then threw in add-ins until I was happy with the batter.
The cornbread scones made a nice addition to the chili I took to Aunt Miranda's house the other night for a triathalon soup dinner so I just might be running this recipe again. I probably should write it down somewhere. Hey,this is a good place.
With cilantro, this is my contribution to Kalyn of Kalyn's Kitchen's Weekend Herb Blogging event. Head over there later in the week (after Sunday) to see all the herbacious dishes cooking up all over the world this week.
Northern Cornbread with Jalapenos & Cilantro
2 cups Martha White self-rising buttermilk white cornmeal mix
1/2 cup coarse ground yellow cornmeal
1 cup all purpose flour
1 Tbsp sugar
2 large eggs
1/3 cup canola oil
1 1/2 cup milk mixed with 1 Tbsp white vinegar
1/2 cup sharp cheddar cheese
2 jalapenos, minced
1 tsp fresh cilantro minced, or 1/2 tsp dried
1. Preheat oven to 400 degrees. Spray 9 x 13 pan or 2 scone pans with cooking spray.
2. Mix all dry ingredients together. Mix all wet ingredients together. Stir wet ingredients into dry ingredients, mixing only just until combined. Pour into pan(s) and bake for 35-40 minutes or until golden browned.