Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapenos
Special equipment needed:
- 9-inch cast-iron skillet
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, black pepper, and cayenne pepper.
3. In a separate bowl, whisk together the melted butter, buttermilk, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the shredded cheddar cheese and diced jalapenos.
6. Pour the batter into a greased 9-inch cast-iron skillet.
7. Bake for 25-30 minutes or until the spoonbread is golden brown and a toothpick inserted in the center comes out clean.
8. Let the spoonbread cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 23g
Saturated Fat: 13g
Cholesterol: 111mg
Sodium: 721mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use a different type of cheese, such as pepper jack or Monterey jack.
- If you don't have fresh jalapenos, you can use canned or pickled jalapenos.
Variations:
- Add cooked bacon or sausage to the batter for a meatier spoonbread.
- Use different types of peppers, such as poblano or serrano, for a different flavor profile.
- Add chopped herbs, such as cilantro or parsley, for extra freshness.
Tips and tricks:
- Make sure to grease the cast-iron skillet well to prevent sticking.
- Don't overmix the batter, or the spoonbread will be tough.
- Serve the spoonbread warm for the best flavor and texture.
Storage instructions:
- Store leftover spoonbread in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the spoonbread in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the spoonbread in the cast-iron skillet for a rustic presentation.
- Top the spoonbread with sliced jalapenos or chopped herbs for a pop of color.
Garnishes:
- Sliced jalapenos
- Chopped herbs
- Sour cream
Pairings:
- Grilled or roasted meats, such as chicken or steak
- Roasted vegetables, such as Brussels sprouts or sweet potatoes
- Salad with a tangy vinaigrette
Suggested side dishes:
- Creamed corn
- Black beans
- Roasted potatoes
Troubleshooting advice:
- If the spoonbread is too dry, add a splash of milk to the batter.
- If the spoonbread is too wet, bake it for a few more minutes until it sets.
Food safety advice:
- Make sure to cook the spoonbread to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Spoonbread is a traditional Southern dish that originated in the 19th century. It is similar to cornbread but has a softer, pudding-like texture.
Flavor profiles:
- Spicy, cheesy, savory
Serving suggestions:
- Serve the spoonbread as a side dish for a Southern-style meal or as a standalone appetizer.
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