From the pantry: Jalapeno Cheese Cornbread
27 Apr 2010 Leave a Comment
in comfort food, from the freezer, from the pantry, recipe Tags: cheese, cornbread, jalapeno
My roots are along the lines of “midwestern pioneer.” The recipes passed from my grandmothers “from up north” are definitely delicious. My husband’s family, however, is from down south. No, not that South … I’m talking “of the border” south. Over the years, I’ve adapted many of my family recipes to fit a palate accustomed to spicier fare. This is one such adaptation.
One warning: This is NOT a sweet cornbread like you’ll find in most supermarkets or from box mixes.
Ingredients
2 cups yellow cornmeal; 1 teaspoon kosher salt; 1 Tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 2 eggs; 1 cup creamed corn (drained a bit if from a can*); 1 small can diced jalapenos or green chilis (or two-three fresh or pickled jalapenos finely minced); 2 cups shredded cheddar cheese; 2 tablespoons canola oil (or butter or better yet, bacon drippings)
Directions
Heat oven to 425. Place a 10-inch cast iron skillet into the oven. If you don’t have a cast iron skillet, you can use a baking dish. The reason for the skillet, though, is to get that awesome outter crust.
Whisk together the cornmeal, salt, sugar, baking powder, and baking soda. In a separate large bowl, thoroughly whisk together the buttermilk, eggs, creamed corn, and jalapenos/chilis. Add the dry ingredients to the the wet, and stir to just combine. Do not overwork this batter. Fold in the shredded cheese. If the batter won’t pour, add a bit of buttermilk at a time until it will.
Use the canola oil to prep the hot cast iron skillet. Be careful! It’s hot! Pour the batter into the skillet. Bake for about 20 minutes, or until the cornbread is golden brown. It should spring back when touched.
*There is absolutely nothing wrong with using canned cream corn. However, let’s be honest, canned cream corn isn’t all that flavorful. If you were to do so, I’d take an extra step of adding some rosemary, paprika and ground black pepper.
