Rouxbe

• 1 whole jalapeño pepper
• 3 tbsp dill
• 3 tbsp cilantro

Preheat the oven to 375ºF.

Start by seeding and finely dicing jalapeño. If you want a spicier effect, leave the seeds in. Wash your hands thoroughly when finished.

Then finely chop the fresh herbs.

• 2 cups flour
• 2 2/3 tbsp baking powder
• 1/2 cup sugar
• 1 1/2 tsp salt
• 2 cups cornmeal
• 4 whole eggs
• 2 cups milk - can substitute with buttermilk
• 1/2 cup melted butter
• 1 cup canned or frozen kernel corn

Sift all dry ingredients together: flour, baking powder, sugar, salt, and cornmeal.
In a separate bowl, mix together eggs, milk and melted butter.
Mix wet and dry ingredients together until dry is just incorporated. Then fold in jalapeños, herbs and corn. Do not overmix.
Spray two loaf pans with non-stick cooking spray and pour in the batter. You can also use a rectangular cake pan. Bake 30 - 40 minutes.
Test with a fork, if it comes out clean, the cornbread is ready. Let the cornbread cool for a few minutes then loosen the edges with a knife before turning out onto a cooling rack.