K’s cornbread

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I’ve never actually had authentic cornbread. But the first time I tasted cornbread it was bland and gritty and really unimpressive. It was a rare occasion where a Nigella Lawson recipe did not hit the spot.

Little did I know, a few years later I would meet K and The One Cornbread, in that order. (Or is K the The One..? Hmmmmm.) After making a pot of chilli (not the Boilermaker Tailgate chilli, or else I would have died of excitement), K whipped up some cornbread from an online recipe. Truth be told, I wasn’t expecting much. The batter looked too runny and it seemed too easy to be tasty.

 

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After a short time in the oven, it was turned out of the tin and the sunshine yellow loaf was sliced into fat portions. With a blob of chilli, I sank my teeth into the mottled, oily, crispy crust, a smattering of crumbs tumbling out of the soft interior. The sweet sponge and the heat from strips of jalapeno chilli soaked up the the chilli, making the combination an assault of sweet, grainy, hot, spicy and stodgy. Quite thrilling for the carb lover.

So from then on, the cornbread became known as K’s cornbread (but it’s actually from All Recipes!!). I’m not sure how authentic it is because we use fine polenta instead of genuine cornmeal, but when there’s a pot of chilli, this sidekick of cornbread is always there too. I demand it.

The batter is simply getting the wet ingredients together in a jug, stir into the dry stuff and pour into a tin. Too easy.

(I wish wish wish I had this cornbread tin just to have cute corn shaped cornbread!)

 

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K’s Cornbread
Adapted from All Recipes’ Jalapeno Corn Bread by Archie Timmons

There’s slightly less sugar and more jalapenos in our version.

 

185g cornmeal or finely ground polenta
60g flour
60g sugar
9g baking powder
6g salt
2g baking soda (bi-carbonate of soda)
2 eggs
235ml buttermilk
60ml olive oil
4 jalapeno peppers, seeded and sliced into fine strips

 

In a bowl, combine the first six ingredients. In jug or bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased loaf pan. The batter will puff up to almost double its size.

Bake at 200°C for 20-22 minutes or until a skewer comes out clean. Cut into big fat slices. Serve warm. Leftovers can be happily nuked in the microwave.

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  1. bruisemouse

    That looks fabulous, especially now as we are starting to get some cooler weather. Thanks for sharing.

  2. mei

    bruisemouse – It was indeed fabulous, I love it with chilli but should try it for breakfast (err, minus the chillies!) one day. It’s too bloody cold to get up and cook breakfast nowadays. Arrrgh

  3. Mlle.S

    I love cornbread! But all my cornbread encounters have been the Southern US kind. At a work lunch where we all brought a dish, somebody made cornbread and I dug in, only to find it dotted with corn kernels. That is not the cornbread I know!

  4. mei

    Mlle. S – Funnily enough, I had my first encounter with cornbread-with-corn-kernels in it just the other day. It certainly is a different rendition of cornbread – perhaps it should be corny bread lol.

    Texan Bobo – Will let you know if I spot that elusive cornmeal.

  5. Texan Bobo

    Has anyone found cornmeal in Perth? I have been looking because polenta is just not the same.


 
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