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Cast iron, fried onion, jalapeño, sourdough, corn bread

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A slightly sweet, perfectly moist, cast iron, sourdough cornbread recipe with a a few unconventional ingredients that take it next level!

Cast iron, fried onion, jalapeño, sourdough, corn bread

Cast iron, fried onion, jalapeño, sourdough, corn bread

Course: DinnerDifficulty: Easy

Pure Vanilla Extract. Will enhance and add depth to the natural corn flavor.
Coconut oil. Brings out a nutty flavor in the cornmeal.

Ingredients

  • 8 tbsp. unsalted butter

  • 2 tbsp. coconut oil

  • 2 large eggs

  • 1/3 cup granulated sugar

  • 1 tsp pure vanilla extract

  •  1/2 cup active fed sourdough starter

  • 1 cup all purpose flour

  • 1/2 cup medium grind cornmeal 

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp fine sea salt

  • 1/2 cup of 2% or whole milk

  • 2 jalapeños-1 chopped fine and one sliced into rings

  • 1 thinly sliced, medium, fried or caramelized sweet onion allowed to cool

Directions

  • Preheat the oven to 375 F. place a large cast iron pan in oven with a ¼ cup of canola or other neutral oil in the pan.
  • In a small saucepan, melt the butter and coconut oil over low heat. Set aside to cool slightly.
  • Whisk the eggs, sugar and vanilla together in a large mixing bowl. Pour in the melted butter mixture; whisk well. Add the sourdough starter and mix again.
  • Add the flour and cornmeal to a separate bowl. Mix the baking powder, baking soda and salt.
  •  Add the flour/cornmeal mixture to the wet ingredients using a wooden spoon to incorporate.
  • Slowly pour in the milk until the liquid is fully absorbed.
  • Gently mix in your 1 chopped jalapeño and pre-fried/caramelized onion.
  • When oven is pre-heated to 375 F , remove cast iron pan from oven and pour in your cornbread batter.
  • Quickly top batter with sliced jalapeños.
  • Place cast iron pan full of cornbread batter back in the oven, and bake on the center rack for 25-28 minutes; the top should be golden brown when ready.
  • Cool in the pan for 10 minutes before serving.

Notes

  • This cornbread can be made a day in advance. Once completely cool, cover in plastic wrap and keep at room temperature. Serve as is, or reheat wrapped in foil at 250 F until warm.
  • Pairs well with black bean chili, or a hearty soup/stew.

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