This is not your typical cornbread. This recipe calls for jalapenos so its not something you would want to use in your Thanksgiving Dressing.
Ingredients: 4 T. unsalted butter -NOT margarine ~ 1 small red jalapeno pepper, seeded and finely chopped ~ 2 scallions, thinly sliced ~ 1 clove of garlic, minced ~ 1/2 tsp. of salt ~ 1/2 c. of yellow cornmeal ~ 1/2 c. of all-purpose flour ~ 1 tsp. of sugar ~ 1/2 tsp. of baking soda ~ 1 c. of buttermilk, shaken ~ 1 large egg ~ 1 c. of grated sharp cheddar cheese
(Note: Bacon grease will be needed to grease the pans. Us Southerners keep this in the refrigerator at all times. IF you don't have this on hand simply use 2 T. of melted butter.)
Directions: Preheat oven to 425 degrees F. Place (2) 7-stick cast-iron corn stick pans in the oven to heat no less than 15 minutes. Melt 4 T. of butter in a medium pan over medium heat until it foams. Toss in the jalapenos, scallions and garlic. Cook until softened about 2-3 minutes. Set aside to cool slightly. Combine the cornmeal, flour, sugar, baking soda and 1/2 tsp. of salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together only until combined. Add the jalapeno mixture to the bowl along with any butter left in the pan. Add the cheddar cheese and stir to combined. The batter will be thick! Remove the hot pans from the oven and brush them with the bacon grease (or butter). Pour the batter into the pans and place in the oven to bake for 10-12 minutes or until golden brown and springy to the touch. Tomorrow, we will discuss homemade Pumpkin Pie! ~ Chef ~
