Shelly's Recipe

JALAPENO CORNBREAD

Category: Bread

The texture of the cornbread will vary according to your cornmeal. Very fine-grained meal will result in a dense, uniform texture, while coarser-grained meal will have a bit more bite. The stone-ground cornmeal typically sold in supermarkets is the best choice.

2 tbsp vegetable oil plus 1 additional tsp
2 medium jalapeno chilies, seeded and minced
1 medium red bell pepper, seeded and minced
1 cup yellow cornmeal, preferably stone-ground
2 tsp packed light brown sugar
3/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground black pepper
1/2 cup boiling water
3/4 cup buttermilk
1/8 tsp Tabasco sauce
1 large egg, lightly beaten
1/2 cup shredded sharp cheddar cheese

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Heat 2 tbsp oil in 10-inch cast-iron skillet over medium-high heat until shimmering. Add chiles and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Transfer peppers to small bowl and set aside. Add remaining 1 tsp oil to empty skillet and swirl to coat. Set skillet, uncleaned, in oven.

Measure 1/3 cup cornmeal into medium bowl. In separate larger bowl, whisk together remaining cornmeal, brown sugar, salt, baking powder, baking soda, and pepper. While whisking, pour boiling water in slow, steady stream into 1/3 cup cornmeal, followed by buttermilk, Tabasco, and egg. Pour wet mixture into dry ingredients and stir until just combined. Mix in cooked peppers and cheese.

Carefully remove skillet from oven and quickly pour batter into heated skillet. Bake until light golden brown, about 10 minutes. Remove skillet from oven, invert cornbread onto wire rack, and cool for 5 minutes. Flip bread right-side up and serve warm or at room temperature. For moister texture, let cornbread cool in skillet. Serves 6