One of the finest substances in the world is Moab Brewery’s jalapeno cornbread with chipotle butter. I’ve been working for a few years on getting it precisely right. My version is really friggin good. I suspect my version lacks sugar in the butter, and they probably start with whipped butter.
Bittman’s basic cornbread recipe includes how to make variations, more than I’m going to list here. I have a Home Version and Guest Version (the one I’m posting here). My home version uses soy and olive oil instead of butter, far less sugar, and no eggs. It does have gluten, but it is vegan and equally rockin….a little denser, and drier. (Though cornbread is never dry if you put a hunk of it on your plate and ladle steaming yummy chili all over it, either. Mmmm….)
source: Mark Bittman’s How to Cook Everything Vegetarian
lacto-ovo vegetarian, + gluten
- 1 1/4 c milk
- 2 tbsp butter (I actually used Earth Balance for the first time today, doesn’t look any diff, shall see about taste)
- 1 1/2 c cornmeal
- 1/2 c all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 3 tbs sugar
- 2 eggs
- 1 jalapeno, minced
Preheat oven to 375. Put butter/oil/earth balance in med Pyrex over medium heat. Heat until it melts, slightly browning. Combine dry ingredients in a bowl. Mix eggs into milk. Stir in liquid ingredients into dry, mix. Add your jalapeno, mix. Pour batter into pan and put in the oven. Bake 30 minutes.
Chipotle butter source: Can’t remember, sorry, it’s an index card in my stash.
- 1/2 c unsalted butter, softened
- 2 tsp fresh parsley
- 1 chipotle pepper in adobo sauce
- 2 tsp adobo sauce
Mix. I’m going to try actually whipping it in a mini-processor today, to see how that goes.