Jalapeno Cornbread in an Iron Chef… err, I mean, Iron Skillet
I do miss watching that show, though. It was great fun seeing two chefs go head to head and produce some fabulous dishes that I would probably never ever think of, much less be able to come up with in the span of 60 fast-ticking minutes!
Man, it is my dream to be able to meet and greet the contestants from Iron Chef America! Batali . . . Morimoto . . . That, and I need to eat at their restaurants at some point. Because they are TEH AWESOME.
In the meantime, I satisfy myself with watching. And making cornbread. Why? Because I had a hankering for cornbread. No real other reason why. And should there be, anyway? I say, if you have a hankering for something, then GO FOR IT!
So here goes:
Here’s a recipe I modified from Pham Fatale (thanks for the great recipe!):
- 1 cup coarsely ground corn meal
- 1 cup all purpose flour
- 2 tbsp wheat germ (you can substitute all purpose flour for this)
- 1 tsp corn starch
- 1 tbsp baking powder
- 1 tsp baking soda
- 1-1/4 tsp salt
- 3 large eggs (room temperature)
- 2 tbsp sugar
- 1 tbsp maple syrup
- 1/2 tbsp honey
- 1 (8.75 oz.) can of corn kernels (drained)
- 1 stick + 2 tbsp melted butter
- 2/3 cup buttermilk
- 1 cup milk
- 1 jalapeno pepper, de-veined and de-seeded, then chopped in small bits
- Preheat the oven to 400 degrees F, and place a large iron skillet inside to preheat with it.
- Combine and sift the corn meal, flour, corn starch, baking powder, baking soda, and salt.
- Coarsely chop (or use a blender/food processor) the corn kernels, then mix with 1/4 cup of milk.
- With an electric mixer (or a very strong arm), whisk the eggs and sugar until you get a pale, yellow foam.
- Add the maple syrup, honey, and jalapeno pepper.
- Pour the rest of the ingredients into the dry mix, slowly mixing everything and being careful to not overmix. It should be pretty wet.
- Remove the skillet from the oven, take some extra butter (the 2 tbsp) and swirl it (with foil, parchment paper, or something similar) quickly on the inside of the skillet.
- Pour the cornbread batter onto the skillet, and place the skillet into the 400 degree oven. Adjust the temperature to 375 and while it is slowly cooling down, let it bake for 10 minutes.
- Lower the temperature again to 350 degrees and allow it to bake another 20 minutes until it starts browning on top.
- Rotate the skillet and allow it to bake another 15 minutes in the oven.
- Remove from the oven, allow it to cool (remember, the iron skillet does not lose heat easily, so it will be VERY hot for quite some time!), and then flip it out and transfer to a cooling rack!
I made the mistake of using a grill skillet in cooking this, so while the results were delicious, getting the cornbread out of the skillet was very difficult. We ended up just digging in with a spoon. 😀
Filed under: bread, Homemade, photography, Recipes, Vegetarian | 2 Comments
Tags: Homemade, Iron Chef America, iron skillet, jalapeno corn bread, Mario Batali, Masaharu Morimoto, photography, summer baked goods