We were invited to a friend’s house for super a few nights ago and after debating what to contribute to the meal we decided on cornbread. Our temperatures have dipped into the 60’s for the past few days and our hosts were celebrating cooler air with a pot of chili. Cornbread seemed to be a logical choice, but it couldn’t be just ordinary cornbread, it had to be special. Special is what Malcolm does best in the kitchen. He found this recipe on Closet Cooking and followed it to the letter. Not only does it look good, it also taste great. The consistency is firm, but moist and the jalapeno adds just the right kick. I think we found another “keeper.”
A few days later, I decided to make the cornbread again as my contribution to a book club luncheon. Instead of jalapeno peppers, I added 1/4 cup each of red and orange baby bells, and a half can of drained whole kernel corn. This recipe is so versatile, you could probably do just about anything you choose with it. Next time, I think a dollop of sour creme or yogurt to the batter might be a nice addition.
- 1 cup buttermilk (or milk)
- 1/4 cup oil, butter or bacon grease
- 2 eggs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 jalapeno peppers, seeded and finely diced
- Mix the buttermilk, oil and eggs.
- Mix the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
- Mix the dry ingredients in to the wet and then mix in the jalapeno peppers.
- Pour the Mixture into a greased 9×5 inch loaf pan and bake in a preheated 375 degree oven until a toothpick pushed in the center comes out clean, about 30-35 minutes.
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