Jalapeño Cornbread

Courtesy Bruce Webster, former BIX'un.

Assemble:

           1/4 c. oil
           1 can whole corn
           1 c. milk
           1/2 tsp baking soda
           1 c. cornmeal
           1 tsp salt
           2 eggs
           1 small onion
           1/2 lb. cheese (cheddar, jack, and/or colby)
          n Jalapeño peppers  (If in doubt, start with one and work up.)

Put the oil in a cast iron skillet or Dutch oven, put the skillet in your oven and preheat to 350 degrees.

Drain the corn and put it a blender or food processor with 1/2 tsp baking soda and 1 c. milk.  Blend to cream the corn.

Put the cornmeal in a heat resistant mixing bowl; stir in the creamed corn.  Break the eggs into the cornmeal and mix well. Chop the onion and jalapenos, and stir into the cornmeal.  Grate the cheese and stir in 2/3 of it.
        
At this point the oil should be very hot.  Swirl the pan to coat the sides and pour the hot oil into the cornmeal mixture.  Stir well.   Pour the cornmeal mix into the hot skillet and top with the remaining cheese.  Bake 35-40 minutes.

Cut into wedges and serve hot with salt, pepper, and (real) butter.  Serves 1 to 4.

NOTE:  This is the type of recipe that never turns out quite the same twice.  Taste and consistency will vary depending on 1) how well creamed the corn is, 2) the amount and type of onion, 3) the amount and type of cheese, 4) baking time, and 5) the whims of Chaos.  A bad batch is edible; an exceptional batch is a joy for at least 10 minutes.

Last updated: 2013-03-04 4:17
Orignially posted: 2012-02-26