3 tb Unsalted butter
3 Shallots; peeled, chopped
1 c All-purpose flour; plus
2 tb All-purpose flour
2 1/4 c Yellow cornmeal
2 ts Salt
3/4 ts Freshly-ground black pepper
1 1/2 tb Baking powder
3/4 ts Baking soda
3 lg Eggs
2 1/4 c Buttermilk
8 oz Peppers; see * Note
1/4 c Vegetable shortening; plus
2 tb Vegetable shortening
Vegetable cooking spray
* NOTE: Use any mixture of fresh hot or sweet peppers cut into
1/8-inch dice to yield 3/4 cup.
Heat oven to 375 degrees. Spray four clean 13 3/4-ounce cans with
cooking spray. set aside. (If using a skillet, spray with cooking
spray.) Melt the butter in skillet over medium heat. Add the
shallots, and cook, stirring occasionally, over medium-low heat until
soft, 3 to 4 minutes; set aside.
Place flour, cornmeal, salt, pepper, baking powder, and baking soda in
bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk
eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick.
Stir in the cooked shallots and raw peppers. Melt the vegetable
shortening in a small pan over medium heat. Pour hot shortening into
the cornbread mixture. Stir well to combine. Spoon the batter evenly
into prepared containers or skillet.
Bake until golden brown and corn bread is pulling away from the sides
of cans or skillet, 30 to 40 minutes; a cake tester inserted into the
center should come out clean. Transfer to a cooling rack. Let cool
enough to touch; gently run a knife around rim, and unmold. Slice
crosswise into one inch pieces. Serve warm.
Makes 8 servings.
Yields
8 servings