Fox Brothers Bar-B-Q Jalapeno Corn Bread recipe

A: Corn bread wasn't on the menu when Fox Brothers Bar-B-Q first opened on DeKalb Avenue. Jonathan Fox told us how the corn bread recipe came to be. "We wanted to have corn bread, but with the size of our kitchen and the volume of our business, we didn't see it as a possibility. When we got a double convection oven, we had more cooking space and my head chef, Stephen Bucalo, was sure we could offer it at all times. He and I sat down with fellow chefs Charlotte Nelson and Jay Clark and came up with the final recipe we have today."

Fox Brothers Bar-B-Q Jalapeño Corn Bread

Hands on: 10 minutes

Total time: 40 minutes

Serves: 10

3 cups self-rising corn meal (not corn meal mix)

1 1/4 cups all-purpose flour

1/4 cup sugar

1 (8-ounce) package cream cheese, cold, cut into 1/4-inch cubes

2 cups buttermilk

1 cup creamed corn

3 eggs

1/4 cup vegetable oil or melted unsalted butter

1/4 cup orange juice

3 jalapeños, finely minced

Preheat oven to 350 degrees. In a large mixing bowl, combine corn meal, flour and sugar. Add cream cheese and toss to distribute evenly. In a 1-quart measuring cup, combine buttermilk, creamed corn, eggs, oil or butter, orange juice and jalapeños. Pour wet mixture into dry mixture and stir until just combined. Pour into greased 9-by-13-inch baking pan. Bake 25 to 30 minutes or until lightly browned.

Per serving: 398 calories (percent of calories from fat, 35), 10 grams protein, 55 grams carbohydrates, 4 grams fiber, 15 grams fat (9 grams saturated), 102 milligrams cholesterol, 165 milligrams sodium.