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Cheddar Jalapeno Cornbread

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  • caliking
    caliking Posts: 18,731
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    @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.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SciAggie
    SciAggie Posts: 6,481
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    Have fun! Standing by to see what you come up with.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • 20stone
    20stone Posts: 1,961
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    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
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,086
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    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.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • 20stone
    20stone Posts: 1,961
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    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
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • bgebrent
    bgebrent Posts: 19,636
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    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  ;)
    Sandy Springs & Dawsonville Ga
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  • saluki2007
    saluki2007 Posts: 6,354
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    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?
    Large and Small BGE
    Central, IL

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,086
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    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!
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • stv8r
    stv8r Posts: 1,127
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    hmm I have some roasted hot Lumbre Hatch chiles....this looks perfect to try with them!
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  • caliking
    caliking Posts: 18,731
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    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,086
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    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.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • bluebird66
    bluebird66 Posts: 2,732
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    That looks awesome, I'm trying this!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • caliking
    caliking Posts: 18,731
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    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • rekameohs
    rekameohs Posts: 263
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    caliking said:
    The recipe so far:

    Baking powder                            2 tsp
    Baking powder                            1 tsp


    I assume one of these is baking soda ?
    Raleigh, NC
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  • caliking
    caliking Posts: 18,731
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    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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