Hi there. I’m back with another fabulous recipe from our Kentucky Derby Party ~ one that always gets rave reviews. If you missed Southern Pimento Cheese, definitely grab that recipe. Over the years I’ve introduced new dishes to the party, there are some recipes that are just just so good and popular that I always serve them: Sweet Shark’s Smoked Salmon, the SouthernPimento Cheese, Maple~Glazed Ham and Fried Chicken Drumettes. Another all time favorite is Jalapeño Cornbread Salad which I serve for dinner after the race. Here’s the story behind this jalapeño cornbread and the salad it is used in. Don’t all good recipes have stories?
Years ago when I worked in the culinary school at Sur La Table, one of our favorite guest instructors was Shannon. Although a pastry chef in some Dallas restaurants, my favorite recipe ever was Shannon’s Mother’s Jalapeño Cornbread Salad ~ and that’s what I’ve always called this dish. It’s sort of unique, but it is so good and a perfect “salad” for a crowd. It definitely has a southern vibe since cornbread is the foundation, but with a variety of peppers, red onion and cilantro.
Jalapeño Cornbread is a Surefire Derby Party Hit
There are three components to this salad:
- the jalapeño cornbread
- the dressing
- all the added vegetables and bacon
Prepping the Jalapeño Cornbread
While you are preparing the ingredients, heat a large 10~inch cast iron skillet in a 400 degree oven.
Combine all your dry ingredients. I use a whisk to completely incorporate the flour, baking powder, cornmeal, sugar, salt and cumin.
Gather all your wet ingredients and combine in a large bowl.
Add the peppers and remaining ingredients to the wet ingredients and mix to combine.
Add the wet ingredients to the dry ingredients and thoroughly combine, making sure there are no pockets of dry ingredients.
Pour the mixture into your heated skillet and baked for about 45 minutes.
When the cornbread is done, flip out the cornbread onto a wire rack to cool. When the cornbread is cool, wrap in foil and set aside until you are ready to make the salad. The cornbread is best made one day ahead before you assemble the salad.
- 7½ ounces all~purpose flour (2 cups, 4 teaspoons)
- 1½ tablespoons baking powder
- ¼ cup sugar
- 2 teaspoons kosher salt
- 9 ounces yellow corn meal (2 cups, 4 tablespoons)
- ½ teaspoon ground cumin
- ¼ cup maple syrup
- 1½ cup buttermilk
- 3 whole eggs
- 6 ounces (3/4 cup) butter or bacon fat, melted
- 2 cloves garlic, minced
- 2 large jalapeño, finely chopped
- 1 small red onion, finely chopped
- 1 small red bell pepper, finely chopped
- ¼ cup finely chopped cilantro leaves
- Preheat the oven and a 10~inch cast iron skillet to 400 degrees F.
- Combine all the dry ingredients in a large bowl. Combine all the wet ingredients in a separate bowl. Gently fold all the wet and dry ingredients together, being careful not to over mix.
- Carefully grease the iron skillet and pour the batter into it. Bake the cornbread for about 45 minutes or until a skewer inserted in the middle comes out clean.
- Invert the bread from the skillet onto a wire rack to cool.
Try not to sneak a bite of jalapeño cornbread before you make the cornbread salad. Here is the recipe for the Jalapeño Cornbread Salad.