Spring ishere and I’m cleaning my kitchen and my closet. Spring cleaning is in fullswing at this house, though it would be good to have such interest in tidying andde-cluttering my home with every change of season, not just spring.
Myrefrigerator froze in some parts, something that became obvious with today’scleaning chores.
How can I go to sleep with a perfectly working fridge and wakeup with frozen eggs, jalapeños, egg whites, cream cheese, salami and a few moreitems? Beats me, after all the weather is getting hotter, the fridge should beloosing cold if anything.
So it wastime to make cornbread. Because it’s almost Thanksgiving, because I’m gettingrid of bits and pieces, because it tasted good and I haven’t had lunch. Thereare always many good reasons to make cornbread. Moist, tender, full of cornkernels, a bit of a kick from the peppers and overall really interestingflavor and crumb.
Cornmeal isa wonderful ingredient, so unique in color and texture. So adaptable toboth sweet and savory like these corn rolls, this daisy cake or this galette dough. Inthis bread it complements the rest, there’s no cornmeal crunch really, just anoverall amalgamation of ingredients. Iadd a lot of black pepper because I just love it, it’s probably my favoritespice and I use it a lot, even with chocolate.
For thosejalapeño lovers the amount here will make you laugh. I know. It’s in the titleso you were expecting a lot of kick, but feel free to add as much as you want.This is more of a please everyone kind of cornbread, with a spicy aftertaste.The kind that it’s easily adaptable no matter what kind of food you serve.Because let’s face it, sometimes it’s hard to please everyone and things are better kept at a medium level.
Even thoughI’m not much of a celebration enthusiast, as I explained here, I likeThanksgiving. Any time to give thanks and eat good food is a good time. Wedon’t celebrate it here, and I went to maybe five in my life. Two when I wasliving in California, and the others the couple of times my grandmother decidedwe should celebrate it. It was really the excuse to cook the turkey and thesweet potatoes and the pies. But then again, nothing beats a table full ofhappy, laughing people enthusiastically eating wonderful food.
My warmestand loving thanks to all my food blogging friends, wherever you are, wetheryou’re celebrating or not, this is a good moment to acknowledge the fact thatmy life right now wouldn’t be the same without your friendship. Life is better sinceI’m a food blogger.
DOUBLE CORN BREAD WITH PEPPERS AND CHEESE
adaptedfrom BonAppetit, november 1997
I use a buttered metal ring with aluminumfoil on the bottom instead of the springform pan. If I make half the recipe Iuse two small eggs.
2 Tbs + 7Tbs unsalted butter, chilled and diced
1 cupchopped onion (1 small medium)
1 cup cornkernels
½ cup redpepper, seeded, deveined and finely chopped
2 Tbsjalapeños, seeded and finely chopped
1 ¾ cupsyellow cornmeal
1 ¼ cupsall purpose flour
¼ cup sugar
1 Tbsbaking powder
1 ½teaspoons salt
½ teaspoonbaking soda
1 ½ cupsbuttermilk or whole milk
1 ½ cupsgrated fontina or mild cheddar cheese, packed
Preheatoven to 400ºF /200ºC
Butterround or square 9-inch springform pan.
In askillet over medium heat melt butter. Add onion and red pepper and cook for afew minutes until a little browned. Add corn and jalapeños and cook for 1 moreminute. Remove from heat and reserve.
In a largebowl mix cornmeal, flour, sugar, baking powder and soda, salt and pepper. Addcold butter and rub with your palms until mixture resembles coarse sand.
In a smallbowl mix buttermilk and eggs. Add all at once to the dry mixture and mix justto combine. Add cheese and sauteed vegetables and mix well.
Pour intoprepared pan and bake 30 to 40 minutes, until golden and tester comes outclean.
Let cool onwire rack.