Thursday, January 17, 2008

Jalapeno Cornbread - Now with 75% Less Crumbs

For many years I thought I didn't like cornbread, but I finally realized I just didn't like crumbly cornbread. Many traditional American cornbread recipes tend to crumble into dust with the first bite, like something just pulled out of an ancient tomb. I know many people do enjoy this traditional texture, but the cornbread video recipe I'm posting today is much more on the cakey side. So, if you've always wanted to eat cornbread in bed, but were worried about all the crumbs, read on.

This buttermilk jalapeno cornbread recipe, filmed for About, is moist, tender, and while not completely crumb-free, it's pretty close. The somewhat sweet batter is perfect with the delicious heat of the jalapeno peppers. I served it with a touch of the honey and lime butter which I also demonstrate. Enjoy!
Click here for the transcript and ingredients.

37 comments:

meowmeow said...

omg, i was waiting for a cornbread recipe for the longest time, i think i'll try it tomorrow!

can i use a cast iron skillet instead? it feels more country like. (would that change the cooking time?)

thanks!

Chef John said...

that should work, I would test with a toothpick at 30 min.

JadedOne said...

Ooo.. I'm glad someone asked about the cast iron skillet because I've been dying to use mine for cornbread for the longest time.

Do you think I will need to butter the skillet before putting the batter in?

Chef John said...

yes, i would grease it

yumhwa said...

This is probably the best site i've been to, what with all the cooking tips and ideas, which are actually doable once you get down to it. It would be great though if you had an instructional video of how to prepare a nicoise salad with quail eggs.
1. I've always wondered the right part of the tuna fish to use as i've aways stuck to those they sell over the sushi counter (which is undoubtedly pricey!) but have been wondering if acheaper cut wld suffice.
2. I've always wanted to achieve a slightly pinkish centre as opposed to fully cooked. From what i know, it definitely beats one thats cooked way through! I've only managed to do it once but have subsequently failed!

So there, I just can't figure whether it results from the type of cut i use or the cooking temperature (I've always gone with a searing type of temperature)??

Chef John said...

I'm not sure about a quail egg demo... they only represent a small percentage of the eggs sold (i never get tired of that joke).

As far as tuna, no need to buy $ushi-grade tuna for that salad. I good quality frozen wild Ahi or tombo tuna is fine. For cooking tips check http://foodwishes.blogspot.com/2007/02/tuna-tataki-provencal-difference.html

WOOTTvBoston said...

What's with the jalapenos? I mean, sure, it's great and all that, but did the idea drop on you like a lead balloon or something?

Anonymous said...

Happy New Year Chef John! Thanks for teh wonderful recipe--love cornbread and cannot wait to try it. I am an Iron Skillet cornbread maker and have always made my cornbread that way...melt the butter as you pre-heat the pan and pour it hot into the batter last and then pour the batter sizzles into the hot skillet. I'll try your recipe exactly as you did it however and let ya know. mine varies from crumbly to cakey so I look forward to this recipe as its very different from my own. it looks and sounds deeeeelicious! thanks again! -c

Jairus said...

wow thanks chef! i think we're psychic-ly interconnected as i have been going to ur site for the longest time but never have really made much video suggestions. and when i do...bam there it is. right away. ps. i always thought it was weird that chicken would be served with cake.

meowmeow said...

just made it with my cast iron skillet. There are lots of recipes that called for pre-heating the skillet to a high temp before pouring the batter, but i didn't do that today. I just warmed the skillet in the oven for a couple of minutes until it was very warm (not hot). It was done after 30 minutes. Edges were very nicely brown, but not burnt. Will certainly make again, perhaps adding some real corn in there next time. thanks chef John!

yumhwa said...

Thanks Chef John. After a much thorough search in the seafood category, I chanced upon the post on Tombo tuna poached in extra virgin olive oil..quite interesting i might say, apart from quantity of extra virgin oil used, which is quite expensive. I will definitely have a crack at it! Anyway, I just happen to know another food blog which mentioned the use of quail eggs under a 2min 20sec technique producing a nice oozy soft yolk for a nicoise salad. Btw, you mentioned using the poach tuna for a nice nicoise salad and right after you mumbled some intent about making a demo on that one day. Hmmm...i'll be staying tune. Thanks again!

Megan said...

Hey Chef John,
I have a question about jalapenos. Does the green parrt carry its own heat when you take out the seeds and white membrane? I put two "gutted" jalapenos in my cranberry sauce and I couldn't taste them.

Chef John said...

Most of the heat is in the seeds and membranes, but the flavor of the peppers should remain. Cranberries are a very strong flavor and probably just overpowered the peppers.

Sorina said...

I tried this recipe and must say that I really liked it! Very good indeed!

JadedOne said...

Hey Chef John! I finally tried the recipe about a month ago and the cornbread was definitely more moist than other cornbreads I've had in the past. I loved how simple this recipe was and how it turned out!

I did use my cast iron skillet which fit the amount of batter perfectly.

I loved this recipe so much that I'm making in this weekend for my friend's Thanksgiving party.

Seenor Drew said...

Chef John is the man.

Anonymous said...

Chef John, is it ok to substitute buttermilk for regular milk?

Oliver James Spicer said...

I want to buy a "check yourself before you wreck your cornbread batter" t-shirt :D

Wendy B. said...

Chef John, you are my hero. I have tried dozens of cornbread recipes (okay, four...maybe five.) but this one is the winner. It was so simple and it tasted AMAZING. I will be making this recipe from now on. I love the combination of sweet and spicy. YUM YUM YUM.

Thanks,
Wendy

P.S. I made it to go with your meatless chili. Alas, I put bison in mine so it was no longer meatless. But the recipe was great.

Chef John said...

glad u liked it!!

Joshua said...

I've just made this, only, I had to use some other flour instead of cornmeal because we just couldn't find it :p. We also used something a but different from the buttermilk. It did taste great though, the butter with honey and lime zest fit it really good. Just one question, is it supposed to be really sweet? Because I thought of this to be more like an appetizer. Nonetheless, it's a great tasting bread!

Chef John said...

Depends what you mean by "really" but it is on the sweet side for sure.

Anonymous said...

Will this be very sweet? It seems that the sugar makes it pretty sweet. can I replace sugar with corn flower?

Aquaria said...

Ugh. It's cornbread, not corn cake.

What you're making here is the worst of all worlds: Yankee corn cake. Gobs of sugar and cooked in a baking dish rather than a cast-iron skillet with tons of bacon grease. Oh dear.

BTW, baking powder doesn't have an aftertaste if you don't use the commercial varieties. Just make it yourself (1 unit baking soda to 2 units cream of tartar).

Ask if you want real cornbread that's moist and delicious, and not this...this...travesty. You cook other things pretty well, but this... Ugh. No way.

My grandmother is rolling in her grave back in East Texas.

Chef John said...

So, you are saying that there is only one way to make cornbread? Have you tried this? It tastes great, and people love it. I rest my case. :-)

Peg said...

Is there anywhere to view this video? I'd love to see it!

Chef John said...

http://video.about.com/americanfood/Spicy-Jalapeno-Corn-Bread.htm

Peg said...

Thanks so much! I am so excited about your blog and recipes...I'm making this and the New Year's blackeyed pea dish tomorrow...just moved to Texas and it's my shot at blackeyed peas. My boyfriend can't wait! He loved your crock pot 7 bone roast and the boston cream pie recipes that I made this week. I think you are going to expedite that ring for me! ;) ha ha

Chef John said...

thanks! enjoy!

Peg said...

Hey Chef John...I wanted to mention that my boyfriend has a wheat sensitivity, so I made this recipe using a gluten-free flour called "Better Batter" (it's a cup-for-cup flour replacement includes the xanthan gum unlike some other gluten-free flours). It turned out yummy! I'm not a gluten-free expert so I can't say that the whole recipe is gluten free, but it works for us. I thought I'd mention it in case someone is saying, "I wonder what this would taste like using a flour substitute" or something like that...

Anonymous said...

Ack! To my utter horror, it says "The video you are trying to watch cannot be viewed from this website."
Say it isn't so!

Andy Heavenridge said...

Hi Chef John,
What should I preheat the oven to before baking for 35 minutes?
Thanks
Andy

Chef John said...

375

Emily Clark said...

Hey Chef John!
Is it better to use store bought buttermilk for this recipe? Or is it okay to make my own? Also, can you tell me how to make buttermilk from scratch? Thanks! This recipe looks delicious by the way! Can't wait to try it! :)

CWR032 said...

He has already posted a video on making buttermilk.

Chef John said...

Sorry, but I've never done a buttermilk video. Not sure how that's made!

Marshalrusty said...

Real buttermilk is the byproduct of the butter-making process. Once the milk splits and the butter is scooped out, the remaining whey-like liquid is buttermilk. Most of the stuff sold in supermarkets as buttermilk is actually just skim milk with a culture added.

Just in case someone comes across this question while searching :)