These mini loaves are the perfect size to serve alongside a cup of tomato soup or a bowl of chili.
Ingredients
- Softened butter or nonstick cooking spray, for coating the pan
- ½ cup yellow cornmeal
- 1 cup unbleached all-purpose flour
- ¾ teaspoon sea salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 tablespoons granulated sugar
- 1 jalapeño, seeded and chopped, optional
- ⅓ cup corn kernels, fresh or frozen (defrosting is not necessary), optional
- ⅓ cup shredded Cheddar or pepper Jack, optional
- 1 cup buttermilk, room temperature
- ⅔ cup vegetable oil
- 1 large egg, room temperature
Preparation
- Preheat the oven to 350°F with the rack in the middle position. Lightly coat the mini loaf pan with softened butter or nonstick cooking spray; reserve.
- Put the cornmeal, flour, salt, baking powder, baking soda, and sugar in a medium-large bowl. Whisk to combine. Add the jalapeño, corn kernels, and cheese, if using. Stir to combine; reserve.
- Whisk the buttermilk, oil, and egg together in a large liquid measuring cup. Add to the dry ingredients and stir until just combined.
- Divide the batter evenly among the cups in the pan, and then transfer to the oven. Bake until the edges are browned and the tops spring back to the touch.
- Cool slightly in the pan before unmolding and serving.