April 8, 2012
Rebecca of Foodie with Family fame, has a recipe for candied jalapenos on her site that is wonderful. I adapted her recipe to make my own “Cowboy Candy”, aka candied jalapenos, and I use these candied gems to enhance a wonderful Corn Bread that pairs well with chili or a simple green salad. This cornbread is sometimes sampled to my Winter Park Farmer’s Market customers so that they can get ideas for how to incorporate my canned products into their meals. You can also use the leftover syrup for making your own salad dressing, or martinis….or simply adding some zippy flavor to some plain brown rice. If you press on the link above, it will take you directly to Rebecca’s site so that you can make your own. I made several modifcations to her recipe when developing mine which includes using fresh ground Guajilla pepper , along with about twice as much granulated garlic and some other “secret” spices. Surely, you will add your own twist to these exciting bits!
The corn bread recipe below was taken from All Recipes and ever so slightly adapted, I used canola oil instead of olive oil and instead of using 3 fresh Jalapenos I used 1/3 of a cup of my candied jalapenos along with a tablespoon of the juice from the jar to kick this recipe up a notch. I also turned the heat down from 400 to 395 and this slight difference added a touch of moistness to the crumb, corn bread can really come out dry sometimes. Follow the link above to see the original recipe, here is my adaptation.
1 1/2 cups Cornmeal
1/2 cup White Whole Grain Flour (I use King Arthurs)
6 Tbsp Sugar
2 Tsp Baking Powder
1 Tsp Kosher Salt
1/2 Tsp Bakng Soda
1/3 cup chopped Candied Jalapenos (toss these into the stirred dry mixture so that they do not sink to the bottom while bread is baking)
1 Cup Buttermilk (make your own with whole milk and 2 tsp cider vinegar if none on hand–you must wait for mixture to “curdle”)
1/3 cup Canola Oil
1 Tbsp Candied Jalapeno Syrup
Preheat oven to 395 degrees. Grease a 9 inch round baking tin and set aside.
In a separate bowl, mix together cornmeal, flour, sugar, baking powder, salt, and baking soda. When mixed thoroughly, add in the chopped candied jalapenos to coat them thoroughly. This will help them stay incorporated into the cornbread and not just sink to the bottom of your pan. Set aside.
In another bowl, beat your two eggs, then add buttermilk, canola oil and your candied jalapeno syrup.
Take these wet ingredients and add them to the bowl of dry ingredients, mix thoroughly.
Pour this mixture into your baking tin. Bake for 22 minutes or until toothpick inserted into the center of the pan comes out clean. If you overbake this, your cornbread will come out dry.
Recipe adapted from All Recipes website, my version published on www.sunchowdersemporia.com