Crawfish and Jalapeño Cornbread
Serves 6. Recipe is by chef Colt Patin
32 tablespoons vegetable oil, plus 1 teaspoon
1 medium jalapeño chile, seeded and minced
1 small bell pepper, seeded and minced
1 cup yellow cornmeal, preferably stone ground
½ cup all purpose flour
2 teaspoons packed light brown sugar
¾ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground black pepper
1 large egg, lightly beaten
½ cup hot water
¾ cup buttermilk
1?8 teaspoon Tabasco
½ cup shredded sharp cheddar cheese
4-6 ounces Louisiana crawfish tails
21. Adjust oven rack to lower-middle position and heat to 450 F.
2. Heat 2 tablespoons oil in 10-inch cast-iron skillet over medium-high heat until simmering. Add chile and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Transfer peppers to small bowl and set aside.
3. Whisk together cornmeal, flour, brown sugar, salt, baking powder, baking soda and pepper.
4. In a separate bowl, whisk together eggs, water, buttermilk and Tabasco. Pour wet mixture into dry ingredients and stir until just combined.
5. Stir in cooked peppers, cheese and crawfish.
6. Pour batter into skillet, cake pan or muffin tins and bake until light golden brown, about 10 minutes. Remove from oven and invert cornbread onto wire rack; let cool for 5 minutes. Flip bread right-side up and serve warm or at room temperature. For moister texture, let cornbread cool in pan.