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Author Notes: For weeks, I have been searching for a new moist cornbread recipe, to replace my own, and after choosing one, I fully intended to copy it as is, but. by the time it went into the oven, I had altered it so much- that it became my own creation. It is delightfully moist, especially with the sharp cheddar, corn and maple components. While the texture of the quality cornmeal really comes through, the bread is also a little more cakey than most because of the 50/50 ratio of cornmeal and AP flour (I try to use white whole wheat as my AP flour, but for some reason, it has a pastey effect in the cornbreads I have made.) The corn adds a little chew and sweetness; the jalapenos give a small kick, and enliven the yellow bread with fresh green flecks. When sandwiched with sweet butter and ham, the bread's sweetness is balanced by the savory smokiness of the ham. —LE BEC FIN
Makes 80 hefty hors d'oeuvre
- 1 cup quality yellow cornmeal*
- 1 cup AP flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Kosher salt
- 6 Tablespoons Grade B maple syrup, or honey or sugar
- 1 cup buttermilk or plain yoghurt
- 2 large eggs, lightly beaten
- 1/4 cup(1/2 stick) melted unsalted butter
- 1 cup grated extra sharp cheddar cheese
- 2 medium jalapenos, seeded and minced**
- 1 cup corn, fresh or frozen
- 4 ounces unsalted butter, whipped to aerate and soften
- 1 lb. Sliced Country ham, or Jones Sliced Canadian bacon
- Sift cornmeal through salt into a mixing bowl. Combine buttermilk- butter. Add liquids to dry, blending well and quickly. Add cheese, corn and jalapeno and spread into a non-stick sprayed 9" square baking dish. 350 degrees for 20- 30 minutes, til toothpick, skewer or knife point- comes out clean when withdrawn from the center of the cornbread.
- * Cornmeal can go rancid much more quickly than AP flour. I buy mine from Whole Foods, which has a high turnover of its bulk flours; and I also store mine in the frig or freezer. I also keep jalapenos on the freezer door(with whole ginger root, tomato paste and chipotle puree); for chopping, their flavor and texture do not suffer, and they cut up very easily when frozen.
- Cut cornbread into quarters. Lift each quarter out of the pan, slice horizontally and spread soft whipped butter on the cut side of the two halves, sandwiching a double layer of ham between them. Then cut each quarter into 1" squares. Let come to room temperature before serving.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends