The Black Pig BBQ’s Jalapeño & Cheddar Corn Bread
The Story:
In 2008 we competed in our first professional competition at the Canadian Open BBQ Championship as The Black Pig BBQ. We were not prepared for this out-of-the-box killer competition but we were going to give it all we had! Each entree had to have two side dishes with a beverage pairing. We offered a rack of lamb, cornbread, and grilled onion with deep-fried goat cheese – one of our favorite dishes. To everybody’s surprise, including ours, we won FIRST PLACE in Canada for the dish.
While the lamb has gone on to win multiple awards including 3rd place in the world, the cornbread has been our little secret…until now. Over the years we have tweaked the recipe and found that little extra kick. Now we are ready to present to the world, our infamous Black Pig Jalapeño and Cheddar Corn Bread Recipe:
Directions:
Preheat oven to 425F
Place cast iron pans into oven to preheat (4-5 square pans will work perfectly)
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside
Whisk together egg, buttermilk, and mustard; stir into the flour mixture
Add two tablespoons of melted butter
Add cheese and jalapeño into the batter
Melt butter in four hot four-inch cast-iron skillets
Remove skillet; swirl to coat bottom
Pour in batter
Bake about 12-15 minutes until a tester comes out clean
Cool and serve warm
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
2 tbs sugar
1 tbs baking powder
1 tsp coarse salt
2 large eggs
2 cups buttermilk
2 tbs Koops’ Jalapeño Mustard
2 + 4 tbs butter
2 cups shredded cheese
2 jalapeños finely diced
