Jalapeno cheese corn bread mini loaves

This is such a delicious treat that I can't resist making it, even if it's only for myself.

Recipe: Jalapeno cheese corn bread (2 mini loaves)

Ingredients:
- 1/2 cup Hudgson Mill yellow corn flour
- 1/4 cup KAF all-purpose flour
- 1/2 TB sugar
- 3/4 tp salt
- a little less than 2 tp baking powder
- 1 egg
- 1/2 cup fresh corn kernels
- 3 jalapeno peppers, chopped
- 1/2 cup cheddar cheese, cut into small cubes
- 1/4 medium onion, chopped
- 1/4 cup coffee cream
- about 2 TB to 1/4 cup water
- 2 TB potato starch for adjustment

Procedure:
1. Sieve corn flour, all-purpose flour, sugar, salt and baking powder in a medium bowl.
2. Mix corn kernels, chopped peppers, chopped onions, cubed cheese in a large bowl. Add in the dry ingredients. Mix.
3. Then add an egg and 1/4 cup of cream. Mix well.
4. Add water to adjust hydration. Add potato starch and adjust hydration.
5. Bake at 450F for 15 minutes. Then when top is nicely golden, cover with foil. Resume baking at 400F  for another 10 minutes.

Results:
1:57pm, most ingredients except the cream and water:

2:08pm, sieved dry ingredients, chopped onion, pepper, and cheese:

2:09pm, mixing the vegetables and cheese with the dry ingredients:

2:11pm, adding 1/4 cup of coffee cream to the mixture after adding egg:

2:15pm, adding 2 TB potato starch:

2:18pm, final batter after hydration adjustment:

2:18pm, spooning batter to generously greased pans (observe texture of batter):

2:22pm, batter flattened:

2:22pm, height of batter in pans:

2:25pm, loaves started baking at 450F:

2:39pm, loaves baked 14 minutes, top golden brown and sizzling, cheese bubbling:

2:40pm, loaves' height after baking 14 minutes:

2:41pm, loaves covered and resumed baking at 400F:

2:50pm, loaves baked 23 minutes in total:

2:52pm, loaves' top when baked:

2:52pm, loaves' heights:

2:52pm, loaves' edges to be detached from the sides of the pans before cooling:

3:03pm, loaves' allowed to cool for 10 minutes, then removed from pans with a soft spatula:

3:07pm, loaves' tops:

3:07pm, loaves' bottoms, nicely golden brown, just slightly deeper in color than tops (note: loaves are fragile and not subject to turning around when hot):

3:06pm, corners of the loaves:

3:07pm, loaf's corner details:

3:08pm, one loaf's top, detailed texture:

3:09pm, one loaf's side:

4:16pm, loaves' cooled height:

4:16pm, loaves' cooled heels:

4:16pm, loave's cooled color contrast between bottom and top:

6:20pm, a cross section of one loaf:

6:22pm, a bite on a piece from the first loaf (observe that the large hole seems to come from the melted cheese instead of lumps of baking powder):

6:25pm, the interior of the other loaf:

Observations:
1. Oh the batter is very yummy! That's a clear sign of a very yummy loaf.
2. These loaves are less cohesive than my previous loaf. Maybe I have added too much vegetables in proportion to flours.
3. When the loaves just come out of oven, they are very soft. It is absolutely necessary to let them cool in the pans. Before cooling, detaching the loaves from the edges of the pan is needed, so that the loaves won't tear. The loaves harden after cooling for at least 1 hour.
4. Sieving the dry ingredients seem to do a lot of good to the texture of the loaves. This time, the loaves seem to have much more uniform density. There are large holes in the crumb, but they seem to be caused by melted cheese instead of lumps of baking powder.
5. The down side of this recipe is that the jalapeno pepper burns the fingers, and the mild burning sensation stay on the tender flesh just above the nails for a few hours after I finish chopping the peppers and washing my hands.


I am simply fanatically in love with these loaves!