Sunday, May 10, 2009

Jalapeno-serrano cornbread with honey butter

This was the winning entry at the iron chef party. It's "just" jazzed-up cornbread from a mix, but it really hit the spot.

Jalapeno-serrano cornbread:
1 large poblano pepper
2 small serrano peppers
2 Parade instant cornbread mixes
2 eggs
4/3 cups milk
1 tbsp sugar
handful frozen corn kernels
1 cup pepper jack cheese, divided

Char the peppers. Place under broiler and turn often until they are black on all sides. Put the peppers in a ziploc bag in the fridge until they are cool enough to handle. Peel off the skin and discard the seeds unless you want really spicy cornbread. You might want to wear gloves if you have sensitive skin. Dice the peppers. Mix everything except 1/2 of the cheese together and pour into a greased loaf pan. Sprinkle the remaining 1/2 cup of cheese on top. Bake at 425 F for 20-25 minutes or until golden brown.

Honey butter:

Let the butter come to room temperature. Add salt and honey to taste. Spread thickly on warm cornbread.

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