Cheddar Jalapeno Cornbread
This recipe is a prelude. A preparation. To get your gears turning, your wheels spinning. Because for the first and probably last time on Feasting Freds we’re sharing a recipe with you but saying DON’T COOK THIS YET! Refrain! Delay your pleasure! Because you’re going to want this cornbread to be emerging from the oven around hour 3 of your chili cooking. You’re going to want the smell of your cornbread competing with the smell of your simmering vegan chili. Yeah, you’re going to want that. And we’re not sharing our vegan chili recipe until later this week. So don’t cook this yet. Not until you have the time to cook a big pot of chili to eat it with. Because cornbread without chili is like Batman without Robin, Sonny without Cher, Sunday morning without coffee. And you know what we have to say about that? No thank you! (Actually, I had three more choice words, but Fred told me that children could be reading and might get upset).
Cheddar Jalapeno Cornbread (adapted from Cook’s Illustrated)
Makes one 10″ skillet of cornbread
1.5 cups all purpose flour
1 cup stoneground yellow cornmeal
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cayenne pepper
1 jalapeno chili, cored, seeded and minced
1/2 tsp salt
4 ounces sharp cheddar cheese, grated (the dryer the cheese, the better)
2 Tbs packed brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
8 Tbs butter, melted and still warm
Preheat your oven to 425 degrees and generously butter a 10-12″ cast iron skillet.
In a large bowl, mix together your flour, cornmeal, baking powder and soda, salt, jalapeno and half of your cheese.
In a food processor or blender, add your sugar, corn and buttermilk and pulse for 5 seconds until combined. Add your eggs and process another 5 seconds or so until well combined.
Make a large well in your dry ingredients and pour your wet mixture in, folding it in gently a few times. Add you melted, still warm butter, and fold the mixture gently until just combined. Pour into your prepared skillet and sprinkle your remaining cheddar on top. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean. Allow to cool at least 10 minutes before attempting to serve.