Bakers Formula: January/February 2012

Bakers Journal
February 03, 2012
Written by Bakers Journal
Traditionally, we think of warming up our winter days with a bowl of piping hot soup. How about spicing your bakery up with a little chili-induced heat? This jalapeno cornbread, courtesy of ACE Bakery and taken from the pages of Linda Haynes’ The ACE Bakery Cookbook, is sure to do the trick. The buttermilk gives the cornbread a rich, deep flavor, and the jalapeno pepper contributes a nice bite.

ACE Bakery’s breads are available at hundreds of restaurants, hotels, caterers, grocery, and gourmet food shops across Canada, the Midwest and East coast of the U.S.A., and as far away as the Bahamas and Bermuda. ACE Bakery is recognized as one of the 26 top Canadian brands of all time in Ikonica: A Field Guide to Canada’s Brandscape (2008).

Jalapeno Cornbread

Ingredients
240 ml cake flour
300 ml cornmeal
20 ml baking powder
5 ml kosher salt
1 egg
420 ml buttermilk
1.2 ml hot chili powder
90 ml unsalted butter, melted and cooled to room temperature
360 ml corn kernels from approximately 2 cobs (or frozen and defrosted)
5 ml+ minced, seeded, green jalapeno pepper
15 ml vegetable oil

Directions
Preheat the oven to 220 C (425 F). Warm an 8- to 10-inch (20- to 25-cm) iron skillet in the oven while mixing the batter.

In a medium-sized bowl, sift together the flour, cornmeal, baking powder, and salt. In a small bowl, lightly whisk together the egg and the buttermilk. Pour the buttermilk mixture into the flour mixture and stir with a wooden spoon until blended. Sprinkle the chili powder into the butter and then mix into the batter. Stir in the corn and jalapeno.

Carefully remove the hot skillet from the oven and place on the stove over high heat. Pour the vegetable oil into the skillet. When it is heated and easily coats the bottom of the skillet, add the batter and smooth the top. Turn the heat down to medium and cook for about 1 minute; this will give the cornbread a nice crust. If you prefer a softer crust, take the skillet off the heat immediately. In either case, place it back into the oven for about 15 minutes. Test with a cake tester or skewer. The cornbread should rest in the skillet for five minutes before you turn it out. Cut into pie-shaped wedges and serve warm.

Cook’s tip: You can substitute 300 ml homogenized milk mixed with 120 ml yogurt or sour cream for the buttermilk.

Yield: Makes one 8- to 10-inch round

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