Will Cornbread Be On Your Thanksgiving Table?

This week’s nourishment for your mind, body, and soul hits all of the points.

On Halloween, I made a big pot of chili and used Jessica Seinfeld’s recipe for Jalapeño Corn Bread. (Yes, Jessica is comedian Jerry Seinfeld’s wife.) It’s awesome and from her amazing cookbook called FOOD SWINGS. Some of her recipes are online, too. Since it’s getting pretty chilly here in Georgia, I harvested all of my peppers so I didn’t lose them. A jalapeño pepper from our garden was used in this recipe.

Jalapeño Corn Bread Serves 8

Ingredients:

-1/4 cup (1/2 stick) unsalted butter

-1 1/4 cups all-purpose flour

-I cup yellow cornmeal

-1/3 cup sugar

-1 1/2 teaspoons baking soda

-3/4 teaspoon kosher salt

-2 large eggs

-1 1/2 cups buttermilk

-1 jalapeño pepper, seeded and chopped (I use a 1/4 of a jalapeño pepper, seeded and chopped, while wearing latex gloves. Don’t get it on your fingers and then touch your eyes.)

Preheat oven (with oven rack in the middle) to 425° F

Put butter in a 9-to 10-inch cast-iron skillet or a 9-inch round cake pan. (I prefer the skillet!) Place in the oven for a few minutes until the butter melts. (If you have gas burners you can heat it there.)

Meanwhile, in a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt. In a medium bowl, whisk together the eggs and buttermilk.

Swirl the hot skillet to coat the bottom and sides with the butter, then pour into the buttermilk mixture and whisk. Add the wet ingredients to the dry ingredients and whisk until just combined. Stir in the jalapeño.

Scrape the batter into the hot pan and bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Serve warm.

———————————————————————————————————You can experiment with the recipe now and then maybe serve it for Thanksgiving. It’s definitely a crowd pleaser!

Enjoy and stay enchanted.