If you followed a couple weeks ago, you saw this sneak peek at what was coming. I wanted to make a cornbread. I still can’t say cornbread without saying it like “cawnbred” – so we’re going to make a cawnbred from scratch. My first try, and I’ll preface it by saying it came out a little dry. Flavor was there, but we got some work to do. We ain’t perfect, but we’re going to get there.
And of course, I couldn’t just do cornbread, I had to do a jalapeno cornbread.. then I thought – why can’t I top it with bacon? Why not just throw it all out there.
The Prep Table
I made this the same time I was making them spare ribs. Anytime I can make the most of the weekend, we’re going to do it. This post is LONG overdue. The leaves haven’t started dropping yet (I know, and this is posting in December). MrsForensicBBQ and I put out at least 40 bags of leaves at this point. So this weather was still nice, we’re staying outside and making some food.
I, for sure, wanted that jalapeno on there.. but I know the rest of us would not. In a surprise to no one, MrsForensicBBQ did not want to partake in the experimental cornbread, so we were going to do half and half. Slices were to top so we know who got the fun.
The Process
I smoked up the bacon prior to this – and it was nothing different than I do everytime – 2hrs at 225F. Smoked and delicious, set it aside.
While those ribs were cooking, I was over here mixing up that corn bread. Corn meal, buttermilk, some creamed corn and cheese – it should turn out the way I want. I’ve already altered the recipe for my next venture – but let’s finish out this to see what it looks like. Get that pan nice and hot on my second RecTeq – the trailblazer. If you didn’t know, the RecTeq app lets you name your grills. I had two fired up, so I needed to differentiate from “Takin’ Care of Business” and “El Alamein”. Tell ya what, if you e-mail info@forensicbbq.com and tell me the significance of those names – I’ll send you my Texas Premium blend beef seasoning (Made with hand-ground Kampot red peppercorns). First one wins.
Let his cook up, and top with the bacon as it nears completion.
Looking back, I had that separation from the pan, I just didn’t have the color I thought I needed. I let it go for a just a bit too long, and likely led to it drying a bit too much. We experiment here!
The Result
I saw the jalapeno and the browning edges, and I thought this is was it. Now, it was a delicious tasting cornbread, it was just a bit too dry for my liking. I can’t wait to work on this one. I told ya, I already have some changes ready – and I can’t wait to put it to work.
