Cal-Mex Buttermilk Cornbread

 DUTCH OVEN AMIGO’S

Ingredients:

2 cups White Cornmeal

2 cups All-purpose flour

4 teaspoons baking powder

2/3 teaspoon baking soda

1 teaspoon salt

4 tablespoons sugar

1 jalapeno (finely chopped)

1/2 Anaheim pepper (finely chopped)

1 cup canned com kernels, drained

1 cup (40z) shredded cheese (2 different kinds or mexi blend) 1 2/3 cups buttermilk

2 large eggs

7 tablespoons butter

Preparations:

Coat Dutch Oven with vegetable oil

12 inch DO 18 coals on top 7 coals on bottom

Heat DO to about 350 degrees

In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, com kernels and cheese.

In another mixing bowl, whisk together the buttermilk, eggs, and the melted butter. Stir into the dry ingredients until well moisten .Spread the batter in the DO.

Bake for about 30 to 35 minutes or until lightly brown and firm

Turn lid 1/4 turn one way and the base 1/4 turn the other every 5 to 10 minutes So you won’t have any hot spots.

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 Here is the 2nd place Cornbread winner from the Amador County Heritage Days.

BROCCOLI, JALAPENO’, CHEDDAR CHEESE CORNBREAD

Tom and Joyce Reese of Mokelumne Hill, Ca

Ingredients:   

2 boxes cornbread mix

1/2 cup whole milk

2 cloves minced garlic

1 (8 ounce) container cottage cheese

4 large eggs

11/2 cups cheddar cheese

1 stick butter

1 medium onion, chopped

1 (10 ounce) pkg. Frozen broccoli, thawed not drained

2 seeded jalapeno’ peppers seeded and chopped

Preheat over to 350 F

Mix together all ingredients except 1/2 cup cheddar cheese to create a batter. In a 10 inch cast iron skillet melt butter. Sauté onions, broccoli and jalapeno until soft. Mix sautéed vegetables into batter. Return to skillet or baking dish, sprinkle top with remaining cheese. Bake until golden 45-50 minutes.

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Here is the 1st place Cornbread winner from the Amador County Heritage Days.

Dutch Oven “Sunshine” Cornbread

Recipe created by Karen Phillips of Los Gatos and Angels Camp. California

This unique, sweet cornbread is the perfect balance with spicy chili or barbecued meats.

2 sticks butter, softened + 3 tablespoons to melt in the oven
1 cup pure Grade B maple syrup, at room temperature
5 eggs, at room temperature
2 teaspoons pure vanilla extract
Zest of one orange, finely grated
1 1/4 cups flour
2 3/4 cups cornmeal
1 tablespoon + 1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 1/4 cup buttermilk

Cream the butter with a hand mixer, gradually adding the maple syrup. Beat in the eggs, one at a time, then the vanilla and orange zest.

In a separate bowl, sift the flour, cornmeal, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Don’t over stir.

Melt butter in 12 inch Dutch oven. Pour batter in oven, cover with lid and bake for approximately 50-60 minutes at 350F.

Recommended coals: top-17 / bottom-8

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