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Cheddar Jalapeno Cornbread

The add-ins:

Stone ground cornmeal, baking soda, baking powder, and salt went in too. Baked in CI, with lard from one of our piggies.

Not too shabby.

Preliminary research led me to conclude that sugar, sour cream, and/or flour are for Yankees and sissies. Buttermilk is where its at, and lard in the skillet makes for a great crust.
The goal is to turn out the perfect cornbread by Thanksgiving this year. And I’m not enough of a d!ck to not welcome suggestions for improvements from the good folks here.
Comments
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I read all the words, but I did not comphrend the meaning.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Ozzie_Isaac said:I read all the words, but I did not comphrend the meaning.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Sorry, posted prematurely somehow. It makes more sense now.
Love cornbread and that looks amazing!!Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Future plans include a sourdough version. I have to reverse engineer the recipe to figure hydration etc. The red onions are definitely a keeper though. Beats previous versions with yellow onion.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Future plans include a sourdough version. I have to reverse engineer the recipe to figure hydration etc. The red onions are definitely a keeper though. Beats previous versions with yellow onion.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Ok, on a serious note, I find the key to exceptional cornbread is bacon grease in the pan, plus a little in the batter in place of some oil/butter.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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The recipe so far:
Stone-ground corn meal 2 cups
Buttermilk 2 cups
Salt (table) 1 tsp
Eggs 2
Baking powder 2 tsp
Baking powder 1 tsp
Onion, red, diced 1/2
Jalapenos, diced 2
Butter, unsalted, melted 1/2 stick
Shredded cheddar, sharp 1 cup
Lard 2 TBSP
- heat oven or BGE to 400°F
- heat 10" CI skillet on the stove. Get it hot.
- Mix cornmeal, baking soda, baking powder, salt together
- beat the eggs and add buttermilk and melted butter.
- Mix wet and dry ingredients above
- Fold in the onions and japs
- Add the lard and swirl to coat the hot CI skillet.
- Bake for 30-35 mins, until the top browns, cracks, and a wood skewer or toothpick, poked in the center, comes out clean.
- Pull it and let rest for 10 mins.
- Invert onto a plate if you like a crispy crust.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Stone-ground cornmeal is what you want, since you get different textures in the bag - some fine meal, some medium, and some coarse. I tried Bob's Red Mill Medium Grind Cornmeal, and it turned out a bit gritty.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Ozzie_Isaac said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Ozzie_Isaac said:Ok, on a serious note, I find the key to exceptional cornbread is bacon grease in the pan, plus a little in the batter in place of some oil/butter.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Cornbread is a delicacy. Your post is making me want to get the old CI out and make some up.
We used cornbread for deep dish pizza. It was amazing. Had to eat it with a fork."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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Jerk. Now I need to make cornbread...
Or you can just send me some - with pinto beans also. Thanks in advance.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 -
Some drained canned corn is always a nice addition....though i really should try it with fresh corn. Damn....I should have had a V8.
Love me some cornbread....happy I could contribute to a noble cause for a change. Usually my ideas end up leading to some kind of bad behavior.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
- GEEEEZZ.... Thanks for nuthin!.......Thanks to your post and attached pictures, tomorrow I have to go to Publix grocery store (there are no piggly wiglies or BiLo's here in Florida)... To purchase the ingredients for your recipe. It does look incredible.
- I will brave and endure hundreds of tourists visiting from Ohio to New Jersey just to purchase some lard ,as my supply of bacon fat was recently depleted on another cook .
- The only satisfaction I may receive is that the visitors from Boston ...(STILL wearing patriot jerseys) will be a little less rambunctious than they were over the weekend.
- With a current temp of 76 degrees I will try to keep a positive outlook.
Sarasota Fl. and Lake Toxaway N.C. (and Novembers on the island of Kauai) (and April in France.... Don't hate on me for that)
BGE medium and minimax
HOW BOUT THEM GATORS ! -
@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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
tml1230 said:
- GEEEEZZ.... Thanks for nuthin!.......Thanks to your post and attached pictures, tomorrow I have to go to Publix grocery store (there are no piggly wiglies or BiLo's here in Florida)... To purchase the ingredients for your recipe. It does look incredible.
- I will brave and endure hundreds of tourists visiting from Ohio to New Jersey just to purchase some lard ,as my supply of bacon fat was recently depleted on another cook .
- The only satisfaction I may receive is that the visitors from Boston ...(STILL wearing patriot jerseys) will be a little less rambunctious than they were over the weekend.
- With a current temp of 76 degrees I will try to keep a positive outlook.
We will want pics as evidence...
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Recipe? Why?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I actually use a can of creamed corn in my recipe. Works wonders .
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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.Sandy Springs & Dawsonville Ga -
bgebrent said:Double the jalepeno and then you'll taste it.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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I like to use green onions ratger than yellow or red.
Little Rock, AR
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Now we’re talkin. Fire roasted chiles are definitely something I want to try.
@bgebrent I can try adding more, but I usually find jalapeños pretty mild for my taste. May just need something with more kick.
Creamed corn and green onions sound delicious too.
Kalen would sh!t himself.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:That's shameful. On par with Liquid Smoke.(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 locationAustin, TX -
caliking said:Future plans include a sourdough version. I have to reverse engineer the recipe to figure hydration etc. The red onions are definitely a keeper though. Beats previous versions with yellow onion.
Second, it was really good. I know you are going to keep tweaking, but you're on the right path.....except
Third, I can't abide the sourdough in cornbread (even if it works as a leavening substitute in waffles and pancakes). You know I am a fan of wild bugs in all types of bread, but this is one of those "naan has to see fire" things.(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 locationAustin, TX -
20stone said:
...Third, I can't abide the sourdough in cornbread (even if it works as a leavening substitute in waffles and pancakes). You know I am a fan of wild bugs in all types of bread, but this is one of those "naan has to see fire" things.
I wonder what they used for leavening before baking powder came along? Or is that just a Yankee thang?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Shots fired. Possibly going back to the Civil War. But point taken.
I wonder what they used for leavening before baking powder came along? Or is that just a Yankee thang?
I suspect yeast would do less well, not having gluten to stretch, but it would be an interesting experiment (though it wouldn't be cornbread)(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 locationAustin, TX -
20stone said:You might be shocked to learn that this sent me down a rabbit hole researching when baking powder came available (soda in 1846, powder in 1856). It is worth noting that the lift from soda/powder comes from its reaction with a acid, which is why buttermilk is key.
I suspect yeast would do less well, not having gluten to stretch, but it would be an interesting experiment (though it wouldn't be cornbread)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 -
I found these links interesting. I think there is some speculation in them. My BS detector is going off a bit - but it may need calibrating.
https://indianahumanities.org/cornbread-history
http://indians.org/articles/corn-bread.html
The first article states, "Interestingly, many cookbooks from the first half of the 19th century do not contain recipes for cornbread."
This supports the introduction of baking soda and baking powder around mid century.
The second article states, "Because of some of the natural components in the corn, there is no need to use yeast to get the corn bread to rise."
This is where by BS detector went off. What is this magical natural component that makes corn rise but not other grains?
Perhaps earlier in history corn was consumed more like polenta or as an unleavened cake.
Edit: Here's one more interesting article: http://www.seriouseats.com/recipes/2015/11/southern-unsweetened-cornbread-recipe.htmlColeman, 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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