Thursday, September 4, 2014

Cheddar Jalapeno Cornbread - The Leftovers Club

Guys, I cannot believe how quickly time has passed this month!  It seems like I just made Leftovers Club treats.

For those of you who don't know, the Leftovers Club is a group of bloggy friends who send treats once a month.  It's a great way to get to know some new blogs and try some tasty treats.  This month, I was paired with Shaina from Take a Bite out of Boca.  She made me some DELICIOUS peanut butter and jelly sandwiches - with banana bread.  I can't even do it justice, you're just going to have to go check out her blog and see for yourself.  And, if you live in Boca (or the area), definitely check out her reviews.  You won't be eating poorly, that's for sure.



Since fall is coming (not ready, but Mother Nature has never seemed to care..), I thought I'd make something a little more seasonally appropriate this time around.  Although my parents, who live in Florida, but further north, have assured me that fall is no where to be found down there, I can't stop thinking about chili, soups, stews, and their sidekick cornbread.

This cornbread uses some of summer's farm share bounty to bump up the flavor.  There are many different ways to make cornbread, and I'm sure someone's lovely southern grandma is having a fit over the way I'm sharing.  But, if you send me her recipe, I'll do that next time.  It's all delicious.



























Cheddar Jalapeno Cornbread - Adapted from Cookie and Kate

½ cup (1 stick) unsalted butter
1½ cups cornmeal (I actually used a touch more because didn't have quite enough flour)
1½ cups flour 
1 tablespoon salt
2 teaspoons baking powder
½ teaspoon baking soda
Few twists' freshly ground black pepper
1 cup sharp cheddar cheese, shredded
1½ cups buttermilk (you can make buttermilk yourself by adding vinegar to milk and letting it sit, so don't feel like you have to go out and buy special for this)
½ cup honey
3 large eggs
1 cup fresh corn kernels (feel free to sub frozen if it isn't corn season)
1 jalapeno, grated or chopped (I grated it, which I feel concentrates the flavor, so I actually only used half, which was plenty)

Pre-heat the oven to 375.  Put the butter into a cast iron skillet or baking pan and let it melt in the oven for 5-10 minutes, just long enough to get nice and browned. 

While that's happening, mix the flour, cornmeal, baking powder, baking soda, salt, pepper, and half the cheese in a bowl.  Set aside. 

In a separate, larger bowl, mix together the buttermilk, honey, and eggs.  Combine the two bowls. 

Remove the butter pan from the oven and VERY VERY CAREFULLY slosh it around a bit to make sure the butter gets up the sides of the pan.  Seriously, be careful, it's hot.  

Add the corn and the pepper to the hot butter and let cook for a minute.  After about 1 minute, add the batter.  Stir to combine.  Top with the remaining cheese and bake for 30 minutes, or until a fork comes out clean.






















Check out what my friends have made! 



8 comments:

  1. Love! I absolutely adore cornbread!

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    Replies
    1. Me too - it definitely makes the transition out of summer a little bit easier.

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  2. Wouldn't this be delicious with chili? I'm going to try this one.

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    Replies
    1. I really wanted to make chili, just to go with it, but it was approximate 289052430 degrees in my apartment, so later. But yes, it would be amazing.

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  3. I love cornbread! This is perfect for the fall weather that should (hopefully) be here soon!

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