Posted by: Jonjon | November 23, 2009

Bread – Cornbread – Jalapeno and Cheddar Cornbread 8/10 November 24 2009


http://chefinyou.com/2009/11/skillet-cornbread-recipe/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ChefInYou+%28Chef+In+You%29

Ingredients

 

* 2 cups (9-3/4 oz) cornmeal                    280g                                93g

* 1 cup (3-3/8 oz) whole wheat pastry flour              95g                  32g

* 1 cup (4-3/4 oz) all-purpose flour          134g                                44g

* 2 tsp baking powder                                                              2/3tsp

* 1 tsp baking soda                                                                  1/3tsp

* 1 tsp salt                                                                1/3tsp

* 2-1/4 cups low fat/fat free buttermilk              296g                                3/4 cup

* 1/4 cup (3 oz) honey                              85g                          28g

* 3 egg whites, lightly beaten                     120g                        1 egg white

* 1/4 cup butter, unsalted,melted                       50g                  1 tablespoon

* 1 cup low fat cheddar cheese grated                                      1/3 cup

* 1/3 cup jalapeno peppers, thinly sliced

 

Method

 

Preheat oven 400F (204C). Place a 9 inch pan or cast iron skillet in the oven. Whisk together the flours along with cornmeal, baking powder,soda and salt.

 

Whisk together eggs,honey,butter and buttermilk in another bowl.

 

Add the wet ingredients to the dry at once, stirring quickly and lightly.

 

Add the cheese and the jalapenos and stir to combine.

 

Remove the skillet from the oven and grease the pan either with butter/olive oil or PAM spray, covering the bottom and the sides well. Carefully transfer the batter to the pan. WARNING: Don’t forget that the handle of your pan will be HOT from the oven. Don’t forget your Oven mitts.

 

Bake until the top is golden brown and until a skewer inserted in the middle comes out clean. This takes approximately 25-30 minutes.

 

Remove and serve warm.

 

Conclusion

Easy to make. It was a tasty cornbread. There was not much taste when it was warm. When it cooled there was just a slight saltiness from the tasty cheddar. I only used about 40% of the jalapeno peppers so there was no hint of spiciness.

58% buttermilk,  16% honey, 23% egg whites, 9% butter, chedda cheese, jalapeno peppers to (54% cornmeal, 18% whole wheat flour, 26% AP flour)

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