I have to admit, it’s going to be hit and miss around here during the next week due to deadlines, of both the full-time and the freelance nature. You may see a guest post from my husband in the meantime. I don’t know. I’ve kind of usurped the kitchen the past 5 years, so he’s not sure what he can cook other than a killer PB&J sandwich. At any rate, this may have to tide you over for a few days until I can come back up for air.
So, cornbread. I know there’s debate among cornbread lovers whether it should be sweet or savory. I don’t really care which is right or wrong. I just know what I prefer, and it’s usually cornbread with a touch of sweetness. If you prefer the savory, just leave out the honey from the recipe below. Simple solution; no need to get your panties in a bunch. Really, there’s much more to worry about than cornbread.
I made up this recipe, so it could use some fine tuning (like more honey). But, for the first go-round, it did the job pretty well (meaning it was at least edible). When coming up with new recipes, I find it’s best to turn on some Alabama Shakes and just go for it. Sometimes with a beer as a backup confidence booster. Also, it’s apparently necessary that I burn the shit out of myself at some point.
I baked the cornbread for 20 minutes, and it came out a mix between cake-y and spoon bread consistency, which I actually prefer. Obviously, if you want less spoon bread consistency, bake it 5 or so more minutes.
The yogurt? Some cornbread calls for sour cream, and this is about as close as I could come given what was in our fridge. I decided I wanted a bite of heat in the cornbread, thus the jalapenos. If you don’t like them, just leave ’em out. The same with the corn. It’s all subjective, all up to you, but below is the basis I used. I served this with catfish and tomato “jam” (although I decided to just grill the catfish and season it with salt, pepper, and smoked paprika). To counterbalance the jalapeno, I just threw together a cold salad of chopped watermelon (an ingredient I’m currently obsessed with), chopped cucumber, and some mint.
Roasted Corn and Jalapeno Cornbread
3 jalapenos, whole
Kernels from 3 ears of fresh corn
1 c. cornmeal
1 c. soft white flour (aka pastry flour)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 c. yogurt (I use a raw yogurt, but Greek yogurt or sour cream would probably be comparable here)
1/2 c. milk
1/2 Tbsp. honey
Duck fat or oil
Heat oven to 400 degrees. Drop a tablespoon of duck fat (or oil) into a glass baking dish or roasting pan and place in the oven to heat. When the fat/oil is heat, carefully add the jalapenos and corn kernels; roast for 20 minutes.
Meanwhile, whisk together the cornmeal, flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the eggs, yogurt, milk, and honey. Fold the egg mixture into the flour, stirring until just combined. Set aside.
When the jalapenos/corn are finished roasting, remove from the oven and reduce the heat to 325 degrees. Drop a tablespoon of fat/oil into a small cast iron pan and place in oven to heat.
While the pan and fat/oil warm, add the roasted corn kernels to the cornbread mixture. Slice the jalapenos (either with or without seeds; with seeds will add more heat) and add to the cornbread mixture. Stir until the corn and jalapenos are incorporated.
Remove the cast iron pan from the oven, drop in the cornbread mixture, and bake for 20-25 minutes (see above notes for consistency/baking times).