Tuesday, July 26, 2011

Jalapeno and Red-Cornbread

Mutinous squash plant 
I was at my favorite place, Berkeley Bowl, and found this beautiful red corn and, while I had no idea what I was going to do with it, I decided that I needed to have it. 
I had a quart of buttermilk sitting in my fridge begging to be used so I decided to make cornbread.
To make: Combine 1.5 cups coarse ground yellow cornmeal, 1/2 cup flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1 teaspoon each of baking soda and salt. In a separate bowl beat together 2 large eggs and 1.5 cups buttermilk. Add the wet ingredients to the dry and stir to combine.
Homegrown (not by me) Dahlia
To finish the batter, fold in 2 cups fresh corn kernels and the corn 'milk' (run your knife up and down the de-kerneled cob to extract the milky corn-y liquid from the cob), along with two finely diced (seeded) jalapenos, and 1.5 cups grated sharp cheddar. Once everything is combined pour the mixture into two loaf pans and bake for about 20-30 mins at 425 degrees, until it is cooked through and golden brown on top.

I based my recipe on the a recipe from Gourmet magazine. I thought it was good, but have maybe decided that I like finer ground cornmeal. Conclusion: I am a fluffy cornbread lover not crunchy.

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