Cheddar, Chive & Jalapeno Corn Bread

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Corn bread is one of those classic additions for a lot of meals. I have always loved it with chill, but it lends its self to a lot of fare. Cornbread can be dry & boring but I like to let it steal the show with adding a few extra delicious things. I'm a big fan of Cheddar & Jalapeno but also like adding chives, garlic or caramelized onions. You can't really go wrong with additions, as cornmeal is a blank canvas to play with. Adding some fresh or frozen corn kernels is also a playful add on. A nice heirloom corn meal also makes this dish that much more interesting and flavorful. 

Cheddar Chive Jalapeno Cornbread 

6 tablespoons unsalted butter, melted, plus enough to grease the pan

1 cup cornmeal

3/4 cup all-purpose flour

1 tablespoon sugar or honey

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, lightly beaten

1 cups buttermilk

1/2 jalapeño, seeded, and diced

1/2 cup cheddar

2 tablespoons minced chives 

1/4 cup corn kernels  

Combine cornmeal, flour, sugar, baking powder & soda, salt. Beat eggs with the milk and butter and slowly add to mixture. Mix until combine (batter will still be lumpy). Add desired seasonings. Pour into greased pan and bake at 425 until golden brown, about 20 minutes.

  

Heirloom Apple Tarte Tatin with Clothbound Cheddar

As you may have noticed, I have been on a bit of a puff pastry kick. The reason being that it is just too easy not to! This recipe from start to finish took less then a half an hour, and most that time was spent baking the pastry in the oven.

In our fruit share from Lancaster Farm Fresh this week we got the biggest apples I have ever seen, the rome apple. Roughly the size of two fists, these apples are hearty, tasty and perfect for baking! With my trusty puff pastry already in the freezer, I simply sautéd the apples in butter, cinnamon and a touch of maple syrup. Full disclaimer, this is not a traditionally tarte tatin, which requires a bit more work then this recipe.

Now there is nothing more American then apple pie with cheddar cheese, quality or not, and the folks in the pastry kitchen at Talula's inspired me to rethink this tradition (we have a nearly identical recipe on the menu), and play with the sweetness of the apples and pair it with a zesty but mild cheddar. I recommend Cabot Clothbound Cheddar, which is the standard Vermont cheese wrapped in muslin and aged for a minimum of 10 months in the Cellars at Jasper Hill. The cheese on its own is similar to a English-Style cheddar as opposed to Cabot's more American Styling, and the aging transforms the cheese, giving it caramelly, nutty, and tangy flavors. The cheese compliments the apples and maple and hits ever note on your palate.

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