"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hal's Jalapeno Cornbread Recipe

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This recipe for Hal's Jalapeno Cornbread, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hal Williams
Added: Friday, May 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
You'll need a cast-iron skillet.
2 tbsp+1 tsp vegetable oil, 2 med jalapeno chiles, seeded and minced, 1 med 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 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.

Directions:
Directions:
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 min. 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. Meaure 1/3 cup cornmeal into medium bowl. In separate large bowl, wisk together maining 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 ingredents 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 min. Flip bread right-side up and serve warm or at room temperature. For moister texture, let cornbread cool in skillet.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
An extremely hot cast-iron skillet is the secret to a crisp, golden-brown crust. Keep it in the oven while you finish making the batter. If it sizzles when the batter is added to the pan, it should be perfect.

 

 

 

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