Spicy Buttermilk Cornbread
September 11, 2008
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I' ve lived in Texas for a year exactly, but haven' t been able to figure out why Southern belle-dom has eluded me. I' ve tried everything: adopting a lilt, wearing a corset, drinking sweet tea…drinking sweet tea on the porch… drinking sweet tea on the porch with Southern Comfort… but still, Scarlett O' hara I was not. While that may not be a good thing, I did 
find myself one step closer to realizing my status as a full-fledged Lonestar, proudly dwelling on the warmer side of the Mason Dixon. It happened between gusts of Gustav and Gusts of Ike (for whom I' m still holding my breath) via a batch of buttermilk cornbread. Say it breathily and with a few added “h”sounds and the dish is even more seductive.
I had a whole jug of buttermilk left from weekend potato salad and wondered what to do with it. I also had a big block of jalapeño Monterey Jack sitting pretty in the dairy drawer. The recipe I found for buttermilk cornbread was really quick and easy and produced a rich, dense loaf. If I were having a BBQ I would make these again and add a fresh chopped jalapeños, 1/2 cup of diced cilantro, a 1/2 cup more Monterey Jack and a tablespoon or two of pure maple syrup to sweeten them up.
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