Jalapeno Cheddar Cheese Corn Bread...breakfast ideas?
- Beach Chick Feb 16, 2010 08:25 AM
Having a sleepover dinner party with long time friends this weekend and I'm in charge of breakfast the night after..we'll all be quivering like chihuahua's from too much wine so I thought a spicy jalapeno cheddar cheese corn bread with some eggs and chicken sausages would work well with a bloody mary.
Thinking of getting those skinny chicken sausages from Trader Joe's..
Never made the corn bread with all the fixin's but sounds so good.
Would love any and all suggestions that you have..
I have a similar recipe that I've made as an accompaniment to chili... but I guess it would work well for a hair-of-the-dog brunch too. Maybe eggs scrambled with peppers/onions/salsa and cheddar cheese?
I like to use cayene in my cornbread and some defrosted corn. T.J.'s has that frozen roasted corn that could be good in there. The cheese always makes it yummylicious. But trumans egg sound very good so I would omit the cheese if you decide to do them.
Dorie Greenspan, in Baking from My Home to Yours, has a savory corn and pepper muffin that's really good, and has great colors. It uses chili pepper, jalapeno and red peppers so you get the red/green in corn muffin. I think you could top it w/ cheddar before baking and it would be really good. It's a muffin but you can do it as cornbread, too.
Here is the recipe I have from my mom for Mexican Cornbread. You can certainly add jalapenos or use red and green bell pepper for more color but this is one of my go to recipes...
1½ cup self rising corn meal
1 cup buttermilk
2/3 cup oil
3 Tbsp flour
1 green pepper, chopped
1 cup sharp cheddar cheese, shredded
1 onion, chopped
1 tsp salt
1 tsp sugar
1 cup cream style corn
1-2 tsp crushed red pepper to taste
Mix buttermilk, oil and eggs. Add remaining ingredients. Bake at 350 degrees in greased 9x13 pan for approximately 45-50 minutes or until golden brown.
I just winged it first time I made this and that is pretty much what I came up with, except I use all SR cornmeal, no flour, and I don't use sugar (I think if you make cornbread with sugar in Nashville they send someone over to shoot you). I also can't use bell pepper, since Mrs. O hates'em, but as she likes hot ones just fine I use a finely-chopped Poblano instead.
I would not have grits with this - too much corn - but stick with your sausages and eggs. Given the fragile state you're expecting to prevail amongst the survivors, I'd be tempted to do a big batch of soft, fluffy scrambled eggs. Less harrowing than trying to fry them to each person's liking, the care required to scramble a panful gently but thoroughly is the kind of calm exercise the previously overstimulated brain can enjoy and benefit from. Go ahead, ask me how I know...
I adore seriously spicy food, but I have to say that if you're going to fold cheese and jalapenos into your cornbread, then steer away from cheesy spicy eggs. Let the simple goodness of eggs and butter and salt speak for itself. Or make cheesy spicy eggs with salsa or whatever and make plain cornbread. As with plain rice and a spicy stir-fry, or plain tortillas cupping a spicy filling, it's better if one element serves as a clean foil for the other, in my most humble opinion. This also avoids leaving anyone who doesn't love spice with nowhere to turn on the plate.