Cheddar Jalapeno Cornbread

caliking

@20stone & @SciAggie its on now  

I came across this yesterday, which helps to establish a timeline re: ingredients:
http://www.atasteofhistory.net/cornbread---the-evolution-of-a-recipe.html

It seems that cornbread was unleavened way back when, then yeast was added, then chemical leavening agents (pearlash, saleratus, baking soda, baking powder). This leads me to think that some experiments with yeast or SD starter  are called for. 

It also seems that the sweet, more bread-like cornbread is a Yankee thing.

SciAggie

Have fun! Standing by to see what you come up with.

20stone

caliking said:

@20stone & @SciAggie its on now  
...
It also seems that the sweet, more bread-like cornbread is a Yankee thing.

You start with sugar and flour and we take your truck and leave you a Volvo

Ozzie_Isaac

20stone said:

caliking said:

@20stone & @SciAggie its on now  
...
It also seems that the sweet, more bread-like cornbread is a Yankee thing.

You start with sugar and flour and we take your truck and leave you a Volvo

Yankees love sweet breads (not brains). My southern wife hates the sweet italian breads that are common in the midwest.  The first time I gave her a piece without telling her it was sweet was hilarious.  She still gets mad when I bring it up.

20stone

Ozzie_Isaac said:

20stone said:

caliking said:

@20stone & @SciAggie its on now  
...
It also seems that the sweet, more bread-like cornbread is a Yankee thing.

You start with sugar and flour and we take your truck and leave you a Volvo

Yankees love sweet breads (not brains). My southern wife hates the sweet italian breads that are common in the midwest.  The first time I gave her a piece without telling her it was sweet was hilarious.  She still gets mad when I bring it up.

Heck, I get mad just at you telling the story

bgebrent

northGAcock said:

bgebrent said:

caliking said:

@northGAcock - thats a good tip. I've had cornbread with corn in it, so will add that to the list to try. I imagine it will also help to keep it moist. 

I can't really taste the jalapeno in it, so either I need to add more, or try Thai chilies for more zing. 

Double the jalepeno and then you'll taste it.

.....fire roasted Green Chile’s are good too.

Then man up with Serranos.  It ain't rocket science 

saluki2007

Ozzie_Isaac said:

20stone said:

caliking said:

@20stone & @SciAggie its on now  
...
It also seems that the sweet, more bread-like cornbread is a Yankee thing.

You start with sugar and flour and we take your truck and leave you a Volvo

Yankees love sweet breads (not brains). My southern wife hates the sweet italian breads that are common in the midwest.  The first time I gave her a piece without telling her it was sweet was hilarious.  She still gets mad when I bring it up.

Was it from Avantis?

Ozzie_Isaac

saluki2007 said:

Ozzie_Isaac said:

20stone said:

caliking said:

@20stone & @SciAggie its on now  
...
It also seems that the sweet, more bread-like cornbread is a Yankee thing.

You start with sugar and flour and we take your truck and leave you a Volvo

Yankees love sweet breads (not brains). My southern wife hates the sweet italian breads that are common in the midwest.  The first time I gave her a piece without telling her it was sweet was hilarious.  She still gets mad when I bring it up.

Was it from Avantis?

Got it in one!

stv8r

hmm I have some roasted hot Lumbre Hatch chiles....this looks perfect to try with them!

caliking

stv8r said:

hmm I have some roasted hot Lumbre Hatch chiles....this looks perfect to try with them!

Give it a shot! Those chiles should be great in it. 

I would mix all dry ingredients in a bowl. Add onions, chiles, etc to the buttermilk. Get the oven hot. Heat up the skillet on the stove and add the bacon grease or lard. Mix dry and wetningredients together until just incorporated. Let sit for 5-10mins then poirbinto hot greased skillet. 

The acidic buttermilk reacts with the baking soda and the batter will rise, so you don't want to mix it too much after adding everything in. 

Ozzie_Isaac

caliking said:

stv8r said:

hmm I have some roasted hot Lumbre Hatch chiles....this looks perfect to try with them!

Give it a shot! Those chiles should be great in it. 

I would mix all dry ingredients in a bowl. Add onions, chiles, etc to the buttermilk. Get the oven hot. Heat up the skillet on the stove and add the bacon grease or lard. Mix dry and wetningredients together until just incorporated. Let sit for 5-10mins then poirbinto hot greased skillet. 

The acidic buttermilk reacts with the baking soda and the batter will rise, so you don't want to mix it too much after adding everything in. 

What is poirbinto?  Some sort of wine?  Wine does not go with corn bread.

bluebird66

That looks awesome, I'm trying this!

caliking

Ozzie_Isaac said:

What is poirbinto?  Some sort of wine?  Wine does not go with corn bread.

you must not be from around here. Its that fancy boxed kind that @Jeremiah digs. And anything goes with cornbread. 

rekameohs

caliking said:

The recipe so far:

Baking powder                            2 tsp
Baking powder                            1 tsp

I assume one of these is baking soda ?

caliking

Hirekameohs said:

caliking said:

The recipe so far:

Baking powder                            2 tsp
Baking powder                            1 tsp

I assume one of these is baking soda ?

You are correct. Should have read "baking soda 1tsp"

And kudos for being the first to catch that.