Friday, January 25, 2013

Sweet Moist Jalapeno Cornbread

 I made another huge pot of excellent soup for the shelter yesterday which I will show you tomorrow.  It's a new recipe and it is very, very good.  I always try to take some homemade bread, rolls or biscuits for them and yesterday I made them this cornbread.  The guys dove on it when I walked through the door. The shelter is a very interesting place.  It is in the worst area of town.  The shelter provides a program that takes homeless people and rehabilitates them.  They stay at the shelter for anywhere from 9 months to 2 years to learn life skills and receive their GED. Most of these guys have been in and out of jail for most of their lives.  The shelter has a side door where they pass out food to street people that have no interest in being rehabilitated.  These people are lined up for hours all day every day waiting to get anything that is passed out to them. So, I am feeding people in the shelter and out on the streets.  I learn a little more each time I show up.  There was quite a confrontation between one of the street people and one of the guys that work there when I was there yesterday.  I bet this happens a lot.

 The cornbread:  Mix 1 cup of cornmeal with 1 cup of flour.  Add 1/4 cup of sugar, 1 tsp. of salt and 1 tsp. of baking powder.

 Mix in 1 cup of corn kernels, as many diced jalapenos as you like and 1 cup of grated cheddar cheese.  Mix until all ingredients are coated with the flour.  Mix 1/2 cup of oil with 2 beaten eggs.  Add them with 2/3 cups of buttermilk.  Mix with a spoon just until blended.

Pour this into a 9X12 parchment lined pan.  Bake it at 400 for about 25 minutes.
As soon as you remove it from the oven, pour some melted butter blended with an equal amount of honey, over the top and let it soak in.  I used about 4 tablespoons of each.
Cut it into squares and eat it while it is warm.  This is heavenly cornbread.