Vegivore Eats | Blueberry-Jalapeno Skillet Cornbread

Cornbread purists, I know what you're thinking: Why mess with the traditional recipe when it's so damn delicious as it is?  I know you're thinking this because I used to be like you: anything straying from the ordinary was Not Allowed.
That said, as with many dishes, there's more to be done to cornbread to modernize it; give it a fresh perspective while still retaining all the good things we like about the original.  The crunch of a seared crust is a must, the cornmeal ought to melt into the batter while still presenting that crumbly crumb, and the whole thing should be solid and no longer batter in the slightest.

This recipe offers all that, and more.  Roasted off-the-cob corn kernels bring out the hazy taste of late summer, jalapeno pepper gives a new dimension of spicy oomph, sharp cheddar cheese nips at your taste buds in the background.  The real highlight here, though, are the blueberries.  Handpicked myself on Adam's Berry Farm (Burlington, VT), these Hardy Blue variety berries might seem like an odd addition but the mix of sour and sweet adds something this side of wonderful.

Above photo cred: OnePartGypsy, aka my talented sister

 ...And here's the part where you might be thinking, Cheese?  Hot pepper?  FRUIT?  What is Jules thinking?!  Try it. You'll like it.  There are a lot of corn and blueberry recipes, cheese and blueberry recipes, and blueberry salads -- the flavors will translate here.  This is a savory and creative way to use up (at least some of) the poundage of blueberries that comes hand-in-hand with this time of year -- without resorting to sugary baked goods.  The berries pronounce themselves versatile with a juicy pop of unmistakable flavor, lending themselves to what I dare call cornbread nouvelle.  Pair with a big green salad and a simple grilled fish to enjoy summer's waning bearings in a light and yet still unrestrained way.

Blueberry-Jalapeno Skillet Cornbread

serves 8

corn kernels off of 1-2 fresh ears

1 c stone-ground yellow cornmeal (fine)

1/2 c flour

3/4 t salt

1 T baking powder

1 1/2 c milk, divided

1 T lemon juice

1 egg

1/2 t baking soda

1/4 c bacon drippings, melted (plus 2 T more, for the pan)

2/3 c fresh blueberries

1-2 jalapenos, finely diced

1/3 c grated sharp cheddar (I like Wisconsin white)

Preheat your oven to 450.  

Place the kernels on a baking sheet and roast in that scalding oven anywhere from 5-10 minutes, stirring frequently.  Use your judgment as to when they're done.  Usually I stop when I can really smell 'em.  Set aside to cool.

In a large bowl, mix together the cornmeal, flour, salt and baking powder.

In another bowl, mix together a cup of the milk and the lemon juice, wait 5 minutes (thus creating buttermilk, I saved you the extra grocery cost, you're welcome and can thank me later, ha)  and then add the rest of the milk, the egg and the baking soda.

Combine the wet and dry ingredients and fork-stir until just moistened.  Slowly add in the melted bacon fat.  Stir in the corn kernels, jalapeno and cheddar.  Lastly, gently fold* in the blueberries.

Put your skillet over medium heat and melt the remaining Ts of bacon drippings.  Let the pan sit there on the heat for a solid 5 minutes+, until a drop of batter in the pan sizzles.  At this time, pour in your batter and cook on the stovetop for a minute or so.  The batter should immediately start pulling away from the sides of the pan; that's your crispy crust right there!

Bake the whole shebang in your preheated oven for about 25 minutes (start peeking after 20, should be browned nicely and the top should spring back when touched).  

When it's out and cool enough to deal with, cut into wedges and lift out to serve.

.....

*PRO TIP: And I do mean gently fold -- over-mixing here not only leads to a tough batter but also a purple one!