December 21, 2003

MMMMMM, CREAMED CORN:

Jalapeno Cornbread from Treebeards in Houston (Texas Monthly, August 1992)

2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 cups grated cheddar cheese (about 1 pound)
5 cups yellow cornmeal
1 1/2 cups creamed corn
1/2 cup chopped white onion
1/3 cup sliced jalapeno peppers
6 tablespoons sugar
2 eggs
2 1/3 cups milk

Preheat oven to 375 degrees. In large mixing bowl, combine baking powder and salt, and add vegetable oil. Add remaining ingredients in order given. Mix thoroughly, but do not overmix or cornbread will be tough.

Pour mixture into greased 9- by 13-inch baking pan. Bake approximately 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean.

To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake. Serves 10.

Posted by Orrin Judd at December 21, 2003 9:48 AM
Comments

I've never had the Treebeard's variant, but jalapeno cornbread, when done well, is simply amazing. Gawd, this city makes me want to eat. :)

Posted by: kevin whited at December 21, 2003 10:15 AM

I used to make this. Very time consuming, but so amazingly delicious.

Pre-shredded cheese doesn't work as well as freshly shredded, so that's what takes most of the time.

Posted by: NKR at December 21, 2003 1:03 PM

If you like jalapeno cornbread, try jalapeno brownies.

Just finely chop a couple fresh jalapenoes, and add to any brownie mix or recipe.
An authentic Aztec experience.

Posted by: Michael Herdegen at December 23, 2003 5:37 AM

BLEAH. I'm tellin' ya, folks-- if your "cornbread" don't have buttermilk, it's called CAKE.

Seriously-- try that recipe without the sugar, and with buttermilk, and the chilies will feel more at home.

Posted by: Judd at December 24, 2003 11:07 AM

oh yeah.. and use bacon drippin's to grease the pan.

Posted by: Judd at December 24, 2003 11:09 AM
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