Jun 29, 2011

Savory & Spicy Cornbread

Savoury & Spicy Cornbread

I know cornbread is a very traditional type of food, and some of you will curl into fetal position and suck your thumb at the very thought of cornbread that is not sweet, smooth and unruffled.

Better run and hide. Don’t say I didn’t warn you!

You see, I’ve added sweet onion. I’ve added spicy jalapeño. I’ve added bacon. And last but definitely not least, I’ve added cheddar.

It’s hearty. It’s soul-warming. It’s absolutely yummy.

 

Ingredients:

1 cup cornmeal
5 tbsp all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 tsp sugar (3 if you like it sweeter)
2 tbsp oil
1 egg
1 cup buttermilk
1 small to medium sweet onion
1 jalapeño
3 oz bacon
2 or 3 oz cheddar

 

Directions:

*You’ll need a cast iron skillet for this recipe.

I’ve finely minced a sweet onion.
Savoury & Spicy Cornbread

And one de-seeded (is that even a word?) jalapeño.
Savoury & Spicy Cornbread

I cooked the bacon until it was brown and crispy and let it drain on a paper towel.
Savoury & Spicy Cornbread

Then I sautéed the onion for 2 minutes in the bacon grease. Talk about flavor!
Savoury & Spicy Cornbread

Add the diced up jalapeño and continue to cook until the onions are translucent.
Savoury & Spicy Cornbread
 
Don’t clean out the skillet!
 
The cornmeal.
Savoury & Spicy Cornbread

Mix it with the flour, baking powder, sugar, baking soda and salt. Stir your dry ingredients together.
Savoury & Spicy Cornbread

Add the oil and the egg. You can lightly whisk the egg first, I never do.
Savoury & Spicy Cornbread

Pour in the buttermilk and mix it all up. Don’t over-mix, just stir to moisten the dry ingredients.
Savoury & Spicy Cornbread

Fold in the onions and jalapeño, the crumbled up bacon and the grated cheddar.
Savoury & Spicy Cornbread

Say whatever you want about the savory part, but admit it looks tasty already!
Savoury & Spicy Cornbread

Pour it into the skillet that still has the bacon, onion and jalapeño flavor/grease in it.
Savoury & Spicy Cornbread

 
I set up my BGE for indirect cooking and kept it stable at 400°F (200°C). Feel free to use your oven instead.
 

Bake the cornbread for 20 to 25 minutes, until golden brown.
Savoury & Spicy Cornbread

It was a true flavor explosion. Not too spicy, not to cheesy, just right.
Savoury & Spicy Cornbread

How do you prefer to eat your cornbread?

 
Serving tip:
Pairs really well with Potato, Corn & Chicken Soup.
 

Savory & Spicy Cornbread
Ingredients
    1 cup cornmeal
    5 tbsp all-purpose flour
    1 tsp salt
    1/2 tsp baking soda
    1 tsp baking powder
    2 tsp sugar (3 if you like it sweeter)
    2 tbsp oil
    1 egg
    1 cup buttermilk
    1 small to medium sweet onion
    1 jalapeño
    3 oz bacon
    2 or 3 oz cheddar
Directions
    Finely mince the onion and jalapeño. Cook the bacon in a cast iron skillet until brown and crispy, drain it on a paper towel. Cook the onions and jalapeño until the onions are translucent. Don’t clean out the skillet.

    Mix the cornmeal with the flour, sugar, baking powder, baking soda and salt. Stir in the egg and oil and pour in the buttermilk. Stir until just moistened. Add the onions, jalapeño, crumbled up bacon and cheddar and fold it in.

    Pour it into the still greased skillet.

    Set the BGE up for indirect cooking at 400°F (200°C) or use your oven. Bake the cornbread for 20 (to 25) minutes, until golden brown.
Meal type: side dish, bread
Servings: 4
Copyright: © kayotickitchen.com
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