Happy Easter and Day 6 of Passover!
I hope everyone is enjoying their holiday weekend. We spent the day packing up and moving to a tiny apartment. More on that later, but I wanted to share why recipes have been scarce and why I haven’t made anything fabulous for Easter. In fact, it’s Easter morning and I have very little groceries and am not sure what I’m going to scrape up.
I guess last night was our celebration dinner, because we ate at a fun restaurant downtown called Lambert’s. If you’re ever in Austin and you want to try some barbecue, but you want to eat it off plates with glasses of wine instead of napkins and sweet tea, definitely try Lambert’s.
So last night we were waiting for our ribs, brisket, and chicken (all served with a myriad of fancy sauces and little salads) and Fuzz scarfed down all three of the jalapeno corn muffins. She’d never even tried a regular cornbread muffin much less one spiked with peppers, but it occurred to me I never posted my Chipotle Cornbread recipe.
I’ve refined this over the years and sometimes make it with bacon, sometimes without. It’s spicy, so I never served it to Fuzz (though I will now), and Todd likes it even though he generally doesn’t care for cornbread.
I make this in an 8 inch cast iron skillet. You can make cornbread in all shapes and form, but cooking it in a skillet where the batter is poured into very hot butter gives it a crispy crust.
Chipotle Bacon Cornbread
2-3 canned chipotle peppers, rinsed, chopped and seeded
5 sliced bacon, cooked and chopped
3 tablespoons unsalted butter
2/3 cup yellow cornmeal
2/3 cup all purpose unbleached flour
1/2 teaspoon baking soda
1-1/4 teaspoon baking powder
1 scant teaspoon salt
1/4 teaspoon ground black better
4 teaspoons sugar
1 cup buttermilk
1 large egg
Toss the chipotles with the bacon and set aside.
Set the butter in an 8 inch cast iron skillet and put the skillet in the oven. Preheat oven to 350 F and set a timer for 5 minutes just so you don’t forget about the butter. It probably won’t be melted and hot at 5 minutes, so set it for another 5. The timer is just to remind you that it’s there. You want the butter and skillet to get nice and hot, but butter will smoke if it gets too hot.
While the butter is melting in the pre-heating oven, mix the cornmeal, flour, soda, baking powder, salt, pepper and sugar in a large bowl.
In a second, smaller bowl, whisk the buttermilk and eggs. Gently add buttermilk and egg mixture to the flour mixture and stir only until moist. Batter will be lumpy. Stir in bacon and chipotle mixture.
Carefully remove the hot skillet of melted butter from oven. Pour cornbread batter into hot butter. Bake for 20 minutes to 25 minutes or until edges are browned and bread appears set. Let cool slightly, remove from pan and cut into 6 wedges.