Savory Jalapeno Plantain Cornbread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Nicole Routhier's Fruit Cookbook. Add more sugar if you like a sweeter cornbread. I used smoked turkey bacon because I'm dieting, but would have perferred real bacon. I also used red chilis in addition to the jalapenos. Read more . Best if cooked in a cast iron skillet. Ingredients:
4 slices smoked bacon (about 1/4 lb) sliced crosswise into thin strips |
4 scallions, trimmed and thinly sliced (white and green parts) |
1 cup fine yellow cornbread, preferably stone-ground |
1/4 cup unbleached all-purpose flour |
1 tbs sugar |
2 tsp baking powder |
3/4 tsp salt |
1/2 tsp baking soda |
1 cup buttermilk |
1 large egg, lightly beaten |
3 tbs unsalted butter, melted and cooled |
2 tbs minced pickled jalapeno peppers (about 4) |
1 ripe (black) plantain, peeled, quartered lengthwise, then slice crosswise 1/4 inch thick |
Directions:
1. Cook bacon until crisp over medium-high heat. About 5 min.
2. Add scallions and quickly stir until they are wilted, about 30 seconds. Drain the mixture into a small colander placed over a bowl. Set the bacon and scallions aside. Pour 2 tbs of bacon fat back into the skillet.
3. Place the skillet in the oven and preheat oven to 425 degrees.
4. Meanwhile, combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a medium-size mixing bowl. Mix well.
5. In another bowl, combine the buttermilk, egg, melted butter, and peppers. Mix well. Add to the dry ingredients, along with plantain and bacon-scallion mixture. Stir with a wooden spoon just until dry ingredients are moistened. Do not over mix.
6. Carefully pour batter into the smoking-hot skillet until the top is golden brown and toothpick or a knife comes out clean. About 20-25 minutes. Cool slightly before cutting into wedges.
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