I have a VERY love hate relationship with this recipe right now. Let me preface this post by saying this is a definite NAILED IT recipe & you’re totally missing out if you don’t make this! Your loss 100%!! This cornbread is the fucking talk of the town whenever it makes its appearance! NON GF & GF eaters alike have begged me for this recipe. Why? It’s easy, you don’t need a mixer, it’s moist as hell & subtly sweet with a hint of jalapeno. This recipe can also be NON GF—just sub All-Purpose flour cup for cup (directions in the directions, haha). If you want to read about my damn meltdown… read on.
I have made this cornbread at leeeeast 20x with nothing but success each time. However, the ONE time I go to photograph it… a complete fucking meltdown ensued in my kitchen. I mean full on huffing, puffing, & nearly blowing my house down! My toddler was lucky he was napping because I’m pretty sure I would have scarred him for life.
I normally bake this cornbread in a muffin tin & it has crispy edges, a very moist crumb, a little bite from the jalapeno, & NO GF mealy textured shit going on here. I had the bright idea to bake it in a cast iron skillet to make it WOW for the photograph!! I even went & drove to my mother in laws, who lent me the cast iron skillet & a beautiful butter dish! You guys… baking a lot of batter in a cast iron skillet probably called for me to raise the temperature on my oven. Did I do that?! No, I figured I would stick to my same ol’ same ol’ temp. BAD IDEA. It took nearly an hour & I started to notice the top getting a bit dark & the edges looking & smelling BURNT AF. I didn’t even think it was cooked through; it still seemed jiggly in the middle. Fumbling & pissed, I picked up my phone texting my husband like a mad woman about ^^^ what I just basically told you. I am quickly losing daylight & that’s prime for photographing my food. I realize, “OMG Katrina you dumb F**K, you should have gone with your gut & raised the damn oven temperature. Now you are going to have to remake the whole thing!”!
What do I do? I start re-measuring, melting, whisking etc. Meanwhile I’m slamming cabinets & nearly cracking the eggs in my bare hands because I’m still fuming at myself. I KNOW BETTER—ALWAYS GO WITH YOUR GUT. I make the damn second batch in my SAAAME OL’ muffin tins. They come out excellent as usual. I put the damn cast iron skillet cornbread off to the side & forget about it. I get my cornbread muffins all set up & start snapping away photos! Then I think to myself, “I have to share my nails & fails with my readers because that’s what I’m all about!”. I finish photographing the beautiful muffins & go to take a photo of the cast iron cornbread juuuust to show you guys what I’m talking about.
I look at the photo through my camera & realize it doesn’t look half bad… it doesn’t look too dark… it doesn’t look underbaked?!?! I go to cut into it… *angels signing* BEAUTIFUL. Beautiful AF guys. Basically I made this damn recipe twice for noooo reason. They both came out beautiful, delicious, & moist! WTF. As happy as I am they both came out… I have WAY too much fucking cornbread at my house now!
I suggest baking this in a muffin tin because it is 10x faster, less of a hassle & FULLPROOF. I’m not going to lie, I’m pretty bitter at the cast iron right now for sending me into a panic for no reason. Get your damn muffin tins out & let’s do this shit.
Serves: 24 muffins
Prep Time: You tell me…
SHIT YOU’LL NEED:
1 cup brown rice flour
2/3 cup white rice flour
1/3 cup tapioca starch
2 cup yellow cornmeal
1 tsp baking soda
1 tsp salt
¼ tsp xanthan gum
2 cup buttermilk
1 cup butter, melted
1 cup sugar
4 large eggs
2 Tbsp honey
4 jalapenos, seeded & small dice
1/2 cup shredded cheddar cheese (heaping, if you’re a fatty like me)
HOW TO DO THE SHIT:
1. Preheat oven to 375 degrees F. Lightly coat muffin tins with nonstick spray; set aside.
2. In a large bowl, combine flour(s), cornmeal, baking soda, salt & xanthan gum. (NOTE: If you are making this NON-GF, omit Xanthan gum, brown rice flour, white rice flour, & tapioca starch | Replace with 2 cups all-purpose flour)
3. In another bowl whisk together buttermilk, butter, sugar, eggs & honey.
4. Pour wet mixture over the dry ingredients & whisk together for 2 minutes by hand. (NOTE: If you are making this NON-GF, mix only until moistened, not for 2 minutes!)
5. With a spatula, gently fold in jalapenos & cheddar cheese.
6. Scoop the batter evenly into the muffin tray, just below the tops of the tins.
7. Place into oven & bake for 16-18 minutes, or until a tester inserted in the center comes out clean. Remove from oven & cool on a wire rack.
^^^^^ THAT CRUMB THOUGHHHHH *drool*
^^^^ There she is, folks. That fudging cast iron!!!!
These look so good! And the cast iron fuck-up-(not) looks JUST like my grandma’s! (She actually steamed hers on a burner with a lid! -MOIST AF-)
Wish I lived next door to you so I could take some of this shit off your hands.???✌?
That's a good idea with the steaming it!!!!!! I wish you could take some of this shit off my hands too ;) haha!!
Youre so cool! I dont suppose Ive read anything like this before. So good to seek out anyone with some original thoughts on this subject. realy thanks for beginning this up. this website is something that is wanted on the internet, somebody with a bit of originality. useful job for bringing one thing new to the internet!
Thank you thank you!!!!!! I am 100% uncensored :) My friends in real life tell me they can hear my voice coming through on my blog. I just want to show people it's okay to be REAL online <3
Can't wait to make this!
It'll definitely be a new favorite!!