Draggingtree Posted November 10, 2017 Share Posted November 10, 2017 Jalapeño Cornbread with Sorghum ButterI took a cooking class many years ago from an East Texas chef named Lamoreaux who made an irresistible cakey cornbread that became the model for this. I use Lamb’s Gristmill’s stone-ground yellow or white cornmeal from the family’s mill in Converse, a stone’s throw from San Antonio. If time permits, I like the extra touch of molasses-like sorghum butter, made from a traditional Texas grain crop. It’s good on pancakes and biscuits too. Cooking Time: 2¼ to 2½ hours on high. Serves 6 or more Cornbread · ¾ cup (1½ sticks) unsalted butter, softened, plus some for greasing cooker · 1 cup plus 2 tablespoons stone-ground cornmeal · 2/3 cup unbleached all-purpose flour · 2 teaspoons baking powder · 1 teaspoon table salt · ¾ cup (1½ sticks) unsalted butter, softened, plus some for greasing pan · ¼ cup packed brown sugar · 3 large eggs · ½ cup buttermilk · 1 cup corn kernels, fresh or frozen · 2 to 3 fresh jalapeños, minced · 6 ounces mild or medium cheddar, grated (about 1½ cups) Pour ½ inch of water into the slow cooker. Put a 3-inch biscuit cutter in the middle of the cooker, if you have it, to serve as a rack. (You can also improvise a rack by pulling out 18 inches of aluminum foil, rolling it into a snake, and coiling it to fit in the bottom of the cooker.) The water should be below the top of the rack. https://www.texasmonthly.com/the-daily-post/texas-slow-cooker/ Link to comment Share on other sites More sharing options...
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