Hello all. This Corn Bread was adapted from the Smitten Kitchen recipe. It once changed the course of a young boy’s life. I’m not sure how but, let’s just say he gets a lot more attention now. I find this is a good winter staple as it is hearty and dense. Let’s get on with it.
1 1/4 cups buttermilk
2 TBSP butter
1 1/2 cups cornmeal
1/2 cup flour
1 1/2 tsp baking powder
1 tsp salt
1 TBSP brown sugar
1 cup of jalapeno pepper jack cheese (or whatever kind you like)
4 jalapenos, seeded and chopped into small pieces.
5 or so green onions chopped
Preheat the oven to 375 F (190 C).
Chop up the Jalapenos, the green onions, and grate that cheese.
Meanwhile, combine the dry ingredients in a bowl.Then add the jalapeno bits, green onions and cheese to the dry mixture. I find that adding chunky stuff to the dry ingredients incorporates it better into the bread.
Mix the egg into the buttermilk like it belongs there. Add that liquid mixture into the dry ingredient bowl. It will form a pasty dough. It should be kind of malleable and not too dry, somewhat like my wit. Add a bit more buttermilk if it’s too dry.
Glop the batter into the cast iron skillet full of butter and smooth it out with a spoon.
Bake about 30 minutes, or until the top is lightly brown and the sides have pulled away from the pan. Check it with a heroin needle, a toothpick or anything sharp you have sitting around precisely for sticking things.
Serve it up hot! Your friends will thank you.