Texas Cooking

Texas Cooking
* Recipe of the Week Email *

Our Newsletter is Sponsored By....

Cornbread Weather

Besides the classic 365-day Cornbread, this is our mosst popular cornbread recipe.

Enjoy this Texas Cooking recipe and have a great week!

******************************

You are reading our Recipe of the Week newsletter. In 2018 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.

If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!

Jalapeno Cornbread

If you like your cornbread with attitude, then this will be one of your favorite recipes. The amount of heat is up to you. This goes great with soups, stews, chili, beans, greens and all kinds of things that Texans love. If you don't have a 9-inch cast-iron skillet, you can use a 9-inch square Pyrex baking dish. (But you really ought to get yourself a cast-iron frying pan. No Texas kitchen is really complete without one.)

Ingredients:
  • 4 slices crisp bacon, crumbled
  • 1 to 2 tablespoons bacon drippings
  • 1 cup yellow cornmeal (preferably stone-ground cornmeal)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup grated cheddar cheese
  • 2 to 4 canned or fresh jalapeños, drained, seeds removed, chopped
  • 2-ounce jar chopped pimientos
  • 1 medium onion, chopped
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 large eggs
Preparation:
  1. Preheat oven to 375°F.
  2. Fry the bacon in a 9-inch cast-iron skillet until crisp. Remove and drain on paper towels. Crumble. Reserve bacon drippings (1 to 2 tablespoons) in skillet and keep warm.
  3. Combine the cornmeal, flour, baking powder, salt and garlic powder in a mixing bowl. Stir in cheese, jalapeños, pimientos, onion and crumbled bacon.
  4. In a smaller bowl, beat together the milk, oil and eggs. Stir in the dry ingredients until just moistened. Reheat the bacon drippings in the skillet until hot (drops of water will sizzle). Quickly pour the batter into the hot pan and bake in the oven for 30 to 35 minutes.
  5. Serve hot.
  6. Makes about 8 servings.

Kitchen tools you'll need: Mixing Bowls, Cast Iron Skillet

Lone Star List

Here are 10 things that caught my eye this week!

  1. Fort Worth Stock Show & Rodeo Jan. 18 through Feb. 9: This activity can be a daylong diversion at the Stock Show .
  2. J.C. Reid: Houston barbecue and the legacy of Lyons Avenue. There’s not much to see today at the intersection of Lyons Avenue and Jensen Drive, but in the 1950s it was bustling area with a rich history of Southeast Texas-style barbecue.
  3. Dinner a Love Story: Vacation Highlight Reel: Austin - a good travelogue for anyone considering visiting.
  4. NYT: What to Do With All the Spices That Have Piled Up in Your Kitchen - Make your own homemade blackened seasoning.
  5. A wonderful essay from Texas Highways: Writer-and-musician Jesse Sublett finds solace in popular Texas birding spots .
  6. Serious Eats: How to Make the Best Oven-Cooked Pulled Pork.
  7. Wide Open Country: Researchers at Texas A&M Say Brisket is Healthy for You.
  8. Homesick Texan: Jalapeño Cheese Grits recipe.
  9. Two Sleevers: How to make perfect rice in the pressure cooker.
  10. NYT Food: Texas Barbecue for Your Super Bowl Party - Truth BBQ ships its smoked brisket nationwide from Brenham, Texas. Just add some sides..

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.


Unsubscribe from the Recipe of the Week Newsletter

Follow Texas Cooking: