Savory Jalapeno Plantain Cornbread
From choclytcandy 16 years agoIngredients
- 4 slices smoked bacon (about 1/4 lb) sliced crosswise into thin strips shopping list
- 4 scallions, trimmed and thinly sliced (white and green parts) shopping list
- 1 cup fine yellow cornbread, preferably stone-ground shopping list
- 1/4 cup unbleached all-purpose flour shopping list
- 1 tbs sugar shopping list
- 2 tsp baking powder shopping list
- 3/4 tsp salt shopping list
- 1/2 tsp baking soda shopping list
- 1 cup buttermilk shopping list
- 1 large egg, lightly beaten shopping list
- 3 tbs unsalted butter, melted and cooled shopping list
- 2 tbs minced pickled jalapeno peppers (about 4) shopping list
- 1 ripe (black) plantain, peeled, quartered lengthwise, then slice crosswise 1/4 inch thick shopping list
How to make it
- Cook bacon until crisp over medium-high heat. About 5 min.
- 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.
- Place the skillet in the oven and preheat oven to 425 degrees.
- Meanwhile, combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a medium-size mixing bowl. Mix well.
- 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.
- 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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