By Chef Chris De La Rosa
We had been going all morning and, as it came time to have lunch, we decided on fried chicken, which came with a mini-corn bread. While there wasn’t anything really ‘special’ about the corn bread itself, sometimes it’s about the scenery, people you’re with and overall memory of the event, which makes a meal or dish stand out.
3/4 cup all-purpose flour
1 1/4 cup corn meal
1/2 teaspoon baking soda
1/2 teaspoon salt1/2 jalapeno (diced fine)
1/2 cup sugar
1/2 cup butter
2 eggs (med)
1 cup buttermilk
Preheat your oven to 350 F. In a heavy cast-iron pan, heat (on low) the butter on the stove top, then went in, for 1 minute, with the diced jalapeno pepper. The goal is to soften the diced pepper and flavor the butter with a slight kick.
Allow the butter to cool a bit, then add it to a large bowl, along with the butter milk, eggs and sugar. Using a whisk, give it a go until it is relatively smooth — no more gritty bits from the sugar.
In another bowl, combine the corn meal, flour, baking soda and salt; then add it all to the bowl, with the wet ingredients, and combine. Try not to over-work the batter.
Since I would be using the same cast-iron pan to bake the corn bread and it was already greased from the butter earlier, all I had to do, now, was pour in the cornbread batter and level off. Then put into the preheated 350 oven, on the middle rack. If you’re not using a cast iron pan, as I did, you can use an 8 inch x 8 inch baking dish (greased).
On average, it will take between 30-35 minutes, depending on your oven (oven heat can vary). Stick a toothpick in the center and, if it comes out clean, you’re ready to enjoy! I allowed it to cool a bit before using an offset spatula to gently work the edges before removing it out on the pan.
This is one of the simplest — and tastiest — cornbread you’ll make for you and your family. You can use this recipe as a base for employing your creativity! Move on to some added cheese and crumbled bacon next time.
Unfortunately our time at Disney World Orlando wasn’t all fun and games. Never take kids on the roller coaster at Space Mountain, after they’ve had lunch. Messy!
This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.