FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Bread Recipes 2CORNBREAD RECIPES >>> >  Firecracker Cornbread

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

FIRECRACKER CORNBREAD

 

New Orleans Seafood Cookbook
by Ralph Brennan
A New Year's Day feast in New Orleans often centers around blackeyed peas, eaten to bring luck during the coming 12 months. This well seasoned, spicy hot and colorful cornbread would be a great accompaniment to the peas, as well as many other Southern-style dishes. The flavor is deliciously enhanced by the addition of fresh corn to the batter.
For one 9-inch round loaf or 6 to 8 servings

Note:
The cornbread may be prepared up to three hours ahead and kept uncovered at room temperature.


Ingredients
• 2 ears sweet corn in the husk, each 8 to 9 inches long
• 1/4 pound (1 stick) unsalted butter, softened and cut in 1/4-inch cubes, plus butter or bacon fat to grease the baking pan
• 1 1/4 cups yellow cornmeal
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 cup finely sliced green onions, green parts only
• 2 tablespoons minced fresh jalapenos with seeds, or more to taste*
• 2 yolks from large eggs
• 1 cup whole milk

* If your jalapenos are fairly mild, use 3 tablespoons minced, being sure to include the seeds, which contain much of the heat of the peppers.


Directions
1.
Preheat oven to 350°F.

2. Soak the ears of corn in the husk in a pan of water for 30 minutes. Drain and bake uncovered on a baking sheet until corn is just cooked, about 35 minutes. Let the corn cool, then strip off the husks and silk, and cut the kernels from the ears. You should have about 1 1/4 cups.

3.
Increase the oven setting to 400°F.

4. Generously butter or grease a 9-inch glass or metal pie pan and set it aside.

5. In a large mixing bowl thoroughly combine the cornmeal, flour, sugar, kosher salt and baking powder. Add the reserved corn kernels, and the green onions and jalapenos, mixing well.

6. Add the butter cubes and egg yolks, mixing well with your hands until all the dry ingredients are moistened. Add the milk, mixing just until large lumps are broken up and the milk is blended in. Do not over-mix.

7. Spoon the batter into the prepared pie pan and smooth the top with the back of the spoon. Tap the pan solidly on a counter three or four times to expel air bubbles.

8. Bake the cornbread until it is golden brown and a toothpick inserted into the thickest part comes out clean, 20 to 30 minutes, depending on whether your pan is glass or metal. Remove from oven and let sit 30 minutes before cutting into wedges for serving.

Serving Suggestion: If prepared in advance, reheat in a microwave oven or covered in a conventional oven.
 

 

RELATED RECIPES

  CORNBREAD RECIPES >>>   |   Walnut Currant Cornbread   |   Ash Cake, Pioneer (1913)   |   Blue Heaven Cornbread   |   Blueberry Streusel Cornbread   |   Broccoli Corn Bread   |   Cheddar Corn Bread   |   Cheddar Scallion Cornbread   |   Cornbread with Bacon & Cheese   |   Corn Bread   |   Cornbread 2   |   Corn Bread (1909)   |   Corn Country Squares   |   Corn Meal Galette (1893)   |   Corny Cornbread   |   Cranberry Cornmeal Cake   |   Dill Cornbread   |   Double Cornbread   |   Emeril's Cornbread   |   Firecracker Cornbread   |   Golden Corn Cake (1896)   |   Good For You Cornbread   |   Grand Traverse Cornbread   |   Hot Pepper Cornbread   |   Jalapeno Coconut Cornbread   |   Jalapeno Cheddar Cornbread   |   Jalapeno Corn Bread   |   Jalapeno Jack & Cheddar Cornbread   |   Johnnycake   |   Kentucky Corn Dodgers (1904)   |   Kitty's Cornbread (Rice Diet)   |   Loaded Cornbread   |   Mediterranean Corn Bread   |   Nutty Cornbread   |   Orange Corn Bread   |   Pepper Jack Cornbread   |   Plain Corn Bread,The Best (1913)   |   Quinoa Quinoa Cornbread   |   Soft Corn Bread   |   Southern Buttermilk Corn Bread   |   Southern Yeast Cornbread   |   Spicy Blue Corn Banana Bread   |   Spoon Bread (1909)   |   Texas Chili Corn Bread   |   Tomato Parmesan Corn Bread   |   Yankee Corn Bread   |   Yam Cornbread With Chilies 
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages