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Cook time:
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- 6 long, slender jalapenos
- 1 ½ cups Corn Meal
- 1 ½ cups Flour
- ⅓ cups sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ teaspoon salt
- 1 cup Yogurt (plain)
- ½ cups Cream Style Corn
- 1½ cups Buttermilk
- 3 Eggs
- ⅓ cups Melted Butter
- 1 large banana leaf or fresh corn husks (optional)
- Finely dice 2 of the jalapenos. Slice the other 4 jalapenos into coins that are ½ inch thick. Set aside.
- Mix the dry ingredients together in a large bowl and whisk to mix well.
- Combine the yogurt, eggs, buttermilk and melted butter together in a separate bowl.
- Make a "well" in the center of the dry ingredients and slowly whisk the wet ingredients into the center of the well. Whisk until well combined.
- Fold in the finely chopped jalapenos.
- Spray the inside of two 8 inch round cake pans or cast iron skillets with cooking spray. Divide the cornbread batter evenly into each pan.
- Place 13 jalapeno "coins" around the top of the cornbread to resemble a clock.
- Wrap several strips of banana leaves around the pans leaving enough of the cornbread showing so that the cornbread browns evenly.
- Bake the cornbread 17 to 20 minutes or until golden brown and cooked through.
- Serve cornbread with Mexican sauces and topping of your choice.
- Garnish with banana leaves or fresh corn husks, if desired.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/mayan-calendar-cornbread-recipe/
3.1.09