Scenario; want to make delicious cornbread for beans, find recipe, go grocery shopping then can't find the buttermilk required for the recipe, then get home and apparently there are things you thought you had that only existed in your imagination. Solution; improvise..
Ok.. for some reason the store has no buttermilk but does have cream. Easy fix take cream mix with one tablespoon of vinegar let sit for 5 min. Next.. realize you have no butter, substitute coconut oil.. decide that you want to add flour to the original flourless recipe.. recipe looks kind of dry add a few tablespoons of water.. bake and cross fingers.
Cheesy Jalapeno Cornbread
Ingredients
2 eggs
1-1/4 cups course ground corn meal
1/2 cup flour approximately.. I forgot to measure but I had decided that there needed to be more than just cornmeal in the bread.
3/4 tsp sea salt from the sea
1/2 tsp baking soda for leavening action
1 cup heavy whipping cream
1 tbs white vinegar or in my case coconut vinegar because i love all things coconut
1 tbs coconut oil
1 tbs olive oil
1-2 tbs of honey
1/2 cup shredded cheese of your liking
1 fresh jalapeno - seeded and diced tiny
1 small pickled jalepeno = diced tiny
onion - also diced tiny
Preheat oven to 375 degrees. Mix dry ingredients in a large bowl, then make a little clearing in the middle.. kind of like a dry ingredient doughnut. In a separate bowl mix wet ingredients, once wet ingredients are mixed add the wet ingredients to the dry, stir until the dry ingredients are no longer dry.. Be careful not to over stir... Take a 9" cast iron skillet or a 9" cake pan or your choice using oil of choice ( I used coconut oil of course) grease bottom and sides. Pour paste like batter into the skillet/pan and back for 30 min until golden brown..
sweet and spicy oh so nicey
