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Spicy Jalapeño and Corn Bannock
Prep: 15 minutes
Cook: 20-25 minutes
Servings: 10
Turn Up the Heat
Ready to take your bannock game to the next level? This Spicy Jalapeño and Corn Bannock is a fusion of classic Canadian bread with Southwestern flavors. The sweetness of the corn perfectly balances the heat from the jalapeños, creating a complex and addictive flavor profile. It’s an exciting twist on a traditional bannock recipe.
Materials
- 2 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 cup cold butter, cubed
- 1-2 jalapeños, finely diced (seeds removed for less heat)
- 1 cup canned or frozen corn, drained
- 1 1/4 cups buttermilk
Preparation
- In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and smoked paprika.
- Cut in the cold butter until the mixture resembles coarse sand.
- Stir in the diced jalapeños and corn kernels.
- Pour in the buttermilk and mix with a fork until just combined into a slightly sticky dough.
Cooking
- Preheat oven to 375°F (190°C).
- Drop large spoonfuls of the dough onto a parchment-lined baking sheet to create 10 individual bannock scones or 'drop bannocks'.
- Bake for 20-25 minutes, until they are golden brown and a tester comes out clean.
- Alternatively, press the dough into a greased 9-inch cast-iron skillet and bake for the same amount of time.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.