Jalapeno Cornbread

Do you remember the taste of real, honest-to-God yellow corn?  You know, back before the genetically modified junk that nowadays goes into producing HFCS, ethanol and batteries?

Yeah, that stuff..


Jalapeño Cornbread

(adapted from a recipe by Michael Ruhlman)

Makes 1 loaf

1 cup organic, whole grain yellow corn meal
1/3 cup sprouted wheat flour
1 teaspoon aluminum-free baking powder
1 teaspoon sea salt
8 ounces real buttermilk
2 large pastured eggs
4 ounces melted pastured butter
2 or more fresh jalapeño peppers
1 cup fresh yellow corn

Toast corn and seeded and chopped jalapeño peppers in a dry skillet until corn is slightly browned.  Toasting brings out the corn’s natural sweetness, eliminating the need for added sugar, and makes the peppers slightly less hot and more complex in flavor.  Set aside.

Mix the corn meal, flour, baking powder and salt together in a mixing bowl.

In a separate bowl, whisk together the buttermilk, eggs and melted butter.

Stir the wet and dry ingredients together until just combined, then fold in the peppers and corn.

Put the batter into a buttered loaf pan and bake at 350 degrees until just barely dry in the middle, about 30 minutes.

Allow to cool several minutes before slicing and serving warm with pastured butter or raw wildflower honey.

For a real treat, fry slices of cornbread in butter or a bit of bacon fat.

Did you know that “44 percent of U.S. corn becomes domestic animal feed, and another 10 percent ends up in feed rations as the ethanol byproduct distillers grains? That means more than half of U.S. corn—our nation’s largest farm crop—ends up on feedlots”.

This post is part of the Real Food Wednesdays Blog Carnival

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Spotted Dog

Also called railway cake, this recipe starts out as Irish soda bread..

Adapted from numerous recipes found on the internet

3 cups all-purpose flour
1 cup oat flour
2 teaspoons non-refined sugar or other sweetener
1/2 teaspoon sea salt
1/2 teaspoon aluminum-free baking soda
1 1/2 teaspoons caraway seeds
1/2 cup raisins
1 1/2 cups buttermilk
1 egg

Sift the dry ingredients together then add the caraway, raisins and milk.  The dough will be soft, damp and a little tacky.  Turn out into a standard loaf pan and bake at 350 for 40 minutes or until the loaf passes the toothpick test.

Try it toasted with jam for breakfast.

Tastes best the 1st day, but will last 2 if sealed in an airtight container.

Rating  ♦ ♦ ♦ ♦ –

Short’nin’ Bread

All-purpose, graham or whole wheat flour, cinnamon, nutmeg, baking soda, buttermilk, butter, molasses, egg.

Preheat oven to 350 degrees. Oil and flour a 10-inch iron skillet.

Dissolve the baking soda in the buttermilk.

Lightly beat an egg.

Grate cinnamon & nutmeg into flour.

Bring butter and molasses to a boil, stirring continuously. Remove from heat and allow to cool several minutes.

Stir molasses mixture into flour and combine well.

Stir buttermilk into flour and combine well.

Stir egg into flour and combine well.

Turn batter into perpared skillet and bake 25-30 minutes or until a toothpick comes out dry.

Cool and serve.

Rating  ♦ ♦ ♦ ♦ ♦ –

Fotch dat dough fum the kitchin-shed—
Rake de coals out hot an’ red—
Putt on de oven an’ putt on de led,—
Mammy’s gwineter cook som short’nin’ bread

“A Short’nin’ Bread Song—Pieced Out”
James Whitcomb Riley, 1849-1916