Recipe of the Week: Jalapeño Corn Bread

[Bear Bibeault]

Bear's Jalapeño Corn Bread



1.5 oz. bacon fat
1 c (5.25 oz) corn meal
1.5 t baking powder
1 c sour cream
1 c frozen corn
1/2 c corn oil
3 eggs
1/2 t salt
4 oz. shredded cheddar
chopped pickled jalapeños to taste

1. Preheat oven to 400ºF with 10” cast iron skillet inside. After the oven comes to temperature, give adequate time for the skillet to come to temperature as well (at least half an hour).

2. Mix corn meal, sour cream, corn, oil, eggs and salt in a bowl until incorporated.

3. Mix in cheddar and jalapeños.

4. Carefully remove pan from oven, put the bacon fat in pan, and return it to the oven. When melted pour the batter into the center of the pan.

5. Bake for 30 mins.

6. Let cool for no more than 10 minutes, then invert onto a cutting board.

Note: the jalapeños can be omitted for a non-spicy version.

[Tim Cooke]

Yum. Was waiting to see what deliciousness you were going to share with us this week.

[Bear Bibeault]

Using bacon fat and making sure the pan is nice and hot before pouring in the batter guarantees a great crust, which of course, is the best part!

[Ryan McGuire]

Bear Bibeault wrote:Using bacon fat and making sure the pan is nice and hot before pouring in the batter guarantees a great crust, which of course, is the best part!

Of course it is.  (And I mean that sincerely.)  The last time I made cornbread, I didn't use any jalapenos, but I did include maybe a quarter cup of diced (brunoise, is you must know) ham.  Unfortunately, I don't have a good cast iron skillet, but a Pyrex 9x9 "worked".  Other than that, I think I used pretty much what you have above.

[Ron McLeod]

Ryan McGuire wrote:Unfortunately, I don't have a good cast iron skillet ...

I don't either and I'm wondering how important the high thermal mass of the cast iron is for forming a good crunchy crust and for even baking.

[Ryan McGuire]

Ron McLeod wrote:I don't either and I'm wondering how important the high thermal mass of the cast iron is for forming a good crunchy crust and for even baking.

I would say "quite important."  The stuff in the Pyrex pan didn't really crisp up as much as I hoped/expected, even with the bacon grease.  However, the square pan did yeld four corner pieces that had more edge crust than the other pieces.   

"Even" baking... My Pyrex cornbread was quite evenly cooked.  ...and that was the problem.  The hot cast iron is there specifically so that the cooking is uneven, with crust on the bottom and sides.

Now I just need square cast iron skillet.

[Bear Bibeault]

Ron McLeod wrote:

Ryan McGuire wrote:Unfortunately, I don't have a good cast iron skillet ...

I don't either and I'm wondering how important the high thermal mass of the cast iron is for forming a good crunchy crust and for even baking.

It's actually quite important for a really good crust. That's why the pan gets preheated.

It's likely still very good made in other types of cookware, but for that crust...

[Bear Bibeault]

Ryan McGuire wrote:Now I just need square cast iron skillet.

[Campbell Ritchie]

I have never seen a square skillet, only round ones.

[Ryan McGuire]

Bear Bibeault wrote:

Ryan McGuire wrote:Now I just need square cast iron skillet.

Sweet! 

Pi R squared.

No... Pie are round; cornbread are square.

[Ron McLeod]

Campbell Ritchie wrote:I have never seen a square skillet, only round ones.

How about his one ...

[Ryan McGuire]

Ryan McGuire wrote:

Bear Bibeault wrote:

Ryan McGuire wrote:Now I just need square cast iron skillet.

[square skillet]

Sweet! 

Pi R squared.

No... Pie are round; cornbread are square.

Got it last week!  So far: two loads of bacon (saving the grease of course) and some fried zucchini.  The cornbread should be this weekend.