Sunday, September 28, 2014

Jalapeño Cornbread and Buttermilk Biscuit Stuffing

There's a story here that needs to be shared. This recipe is from Beth at Local Milk. It's a recipe that is handed down from one generation to another and served at Thanksgiving. Those are the best recipes to make and the best recipes to share. Family tradition is strong when it comes to making great food during the Holidays. Our family has our favorite traditional recipes, the ones that always make it to the table for Thanksgiving or Christmas dinner. I know that every family has one or two recipes that they absolutely have to make, and is expected to be on the table, for your Holiday dinner. Ours are numerous and I'd like to add this one for future generations to add to that list.
There are so many aspects of this recipe that I love, Jalapeños, Biscuits and Stuffing.......... I think that says it all! It may appear to be complicated, but I believe the steps are all necessary to create this recipe. Don't cheat and use anything but Homemade Cornbread and Buttermilk Biscuits here!

I'll start this recipe by saying:
Peace in the Kitchen!

I've adapted the recipe without changing the integrity of the original one.

This is just the Skillet of Jalapeño Cornbread,
ready for the oven!
Baked and ready for the Stuffing!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" baking dish, sprayed with a non stick cooking spray.
1 - prepared recipe of Jalapeño Cornbread (recipe below)
1 - prepared recipe of Buttermilk Biscuits (recipe below)

Jalapeño Cornbread and Buttermilk Biscuit Stuffing:

7 C Crumbled Jalapeño Cornbread (prepared ahead of time)
4 C  Cubed Buttermilk Biscuits (prepared ahead of time)
3 Hard Boiled Eggs, chopped
8 TBS (1 stick) Butter
2 X Finely Chopped Shallots (about 8)
2 Cloves of Garlic, minced
1 1/2 C Finely Chopped Green Bell Pepper
1 Large, Fresh Jalapeño, seeded and Finely Minced
1 C Finely Chopped Celery
1/2 C Buttermilk
Sea Salt and Fresh Ground Black Pepper to taste
2 TBS Apple Cider Vinegar
1 tsp Granulated Sugar
3 Eggs, beaten
1/2 to 1C Vegetarian Chicken Broth, just enough to moisten the stuffing mixture.


In a large bowl:
Hard Boiled Egg
Gently toss, just to combine well.
Set aside.

In a large skillet on medium heat:
Melt Butter
Saute until soft.
Green Pepper
Cook for 3 minutes.
Season to taste with Salt and Pepper.
Allow to cool.
Stir to combine.
Add this to the Cornbread Bowl.
Gently stir to combine.
Beaten Eggs and just enough broth to moisten the stuffing. (start with 1/2 C and gradually add more until the stuffing is moist and not wet and soggy)
Transfer the mixture to the prepared dish.
Place the dish in a large roasting pan and add boiling water, half way up the baking dish.
Bake 40 minutes.

Homemade Buttermilk Biscuits:

2 C Flour
1 TBS Baking Powder
1 tsp Sea Salt
4 TBS (1/2 stick) Butter, Cold and Cubed.
1 C Buttermilk

Preheat the oven to 450 degrees.
In a large mixing bowl:
Baking Powder
Whisk well.
Cut in the Butter with a Pastry Cutter or your fingers until no pieces larger that a Pea remain. DOn't over work the Flour and Butter.
Gently stir in the Buttermilk with a wooden spoon, just to combine.
Drop the dough by the spoonful onto a sheet pan sprayed with a non stick cooking spray.
Bake 15 minutes.
Remove the pan to a rack and cool completely.
If you have more Biscuits than the recipe requires....... slather them with butter and eat them immediately!

Homemade Jalapeño Cornbread:
Here's what you'll need:
1 - 9" or 10" Cast Iron Skillet
3 TBS Butter

1 1/4 C Cornmeal
3 TBS Flour
1 C Shredded Sharp Cheddar Cheese
1/2 C Pickled Jalapeños, roughly chopped.
1 tsp Sea Salt
3/4 tsp Baking Powder
3 TBS Butter, melted
2 Eggs, beaten
1 C Buttermilk
1/4 tsp Baking Soda dissolved in a bit of water.

Preheat the oven to 425 degrees.
Grease the Skillet with the 3 TBS of Butter and place it in the oven as it preheats.

In a medium mixing bowl:
Whisk well.
Gradually add the melted butter with your hands and create a sandy texture.
Fold in the Cheese and Bell Peppers by hand.

In a small bowl:
Whisk well.
Gradually add this to the dry ingredients.
Stir by hand with a wooden spoon.
Add the Baking Soda and stir just to combine.
Pour the batter into the hot skillet.
Bake for 20 minutes.
Transfer the Skillet to the stovetop to cool, just enough to handle.
Invert the Cornbread onto a cooling rack to cool completely.

Peace in the Kitchen!

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