Chef Jen’s Cornbread Recipe
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Chef Jen’s Cornbread Recipe (of Weekapaug Inn)
With the arrival of fall (even if you’re not feeling its effects as strongly as they are in New England!) we thought it would be nice to share a delicious corn bread recipe with you. Executive Chef at Weekapaug Inn, Jennifer Backmanof Weekapaug Inn's has created the perfect accompaniment to so many fall-inspired dishes.
Ingredients
- 1 c. local fresh coarsely ground cornmeal
- 3 c. all-purpose flour
- 2/3 c. granulated sugar
- 2 Tablespoons baking powder
- 1 Tablespoon kosher salt
- 1/3 cup vegetable oil
- 2/3 cup. melted butter
- 2/3 cup local honey
- 1 Jalepeno, minced (de-seeded and de-stemmed)
- 4 eggs, beaten
- 1 1/2 cups whole milk
- 1 cup buttermilk
- 1 cup shredded house smoked atwells gold cheese (or you can substitute smoked cheddar)
- 1 cup shredded aged cheddar
- 1 Tablespoon smoked paprika
- 1 tsp Cayenne
Method of Preparation:
- Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk the cornmeal, flour, sugar, baking powder, jalapeño, spices and salt together.
- In a separate bowl whisk together the eggs, milk and buttermilk.
- Combine the remaining ingredients (except cheeses) in another bowl and set aside.
- Make a well in center of the flour mixture and pour the egg/milk mixture into the well all at once. Whisk.
- Pour in remaining ingredients and whisk vigorously- just to incorporate, then stop.
- Fold in cheeses.
- Pour into baking pan and bake 40-50 minutes on low fan (caution: cook times will vary depending on the oven). When begins to pull away from sides, it is done. Check by poking with a skewer; when it comes out clean, it is done.
- Cool on a rack and portion to your desired liking.
