It's barefoot contessa jalapeno cornbread: https://www.foodnetwork.com/recipes/...recipe-1948386

I made a few changes:

1) A lot of the non-5 star reviews mentioned the cornbread was too cakey so I used 25% less baking powder and adjusted the flour to 2c AP & 2c medium grind cornmeal (I used GF flour for my wife but this shouldn't make a difference. Medium grind cornmeal will be more 'toothsome', feel free to use fine or corn flour if you prefer not to have the texture) This feels like a good ratio to me but it's still boarding on cakey so if you want a denser cornbread reduce the baking powder even more.

2) I didn't have any milk so I went 9:1 water to heavy cream. Sounds gross and I wouldn't eat cereal in it but for baking it's a fine sub for milk.

3) I used a skillet instead of a 9x13, and I melted the butter in the skillet to avoid having to grease it later. I also used salted butter because I find recipes to be undersalted in general and salted butter really doesn't add that much salt anyway.

4) I only had medium eggs so I used 4 instead of 3 extra large called for. If I made this again I would only use 3 because I can taste the eggs a little (or something about the cheddar / jalapeno has me getting omelette vibes in general)

5) I used double the jalapeno and cut rounds to top with. Personal choice based on how spicy you want your cornbread and how spicy your jalapenos are. I also added a few shakes of these flakes because they're so good: https://www.flatironpepper.com/produ...h-valley-green


I topped w/ mikes hot honey and maldon. This is a lot of cornbread btw, probably too much for 2 people. Based on volume 9x13 compares to a 12" skillet, so be careful if you only have an 8" or 10" as you'll definitely overflow it. If I make again I will probably halve the recipe.

Right on.

Very nice JL

sounds like you've got a lot of experience baking, is this a hobby or have you done it as a pro?

I laughed out loud when I first read your question but I had to reconsider.

I'm just a hobby baker (that's probably being generous tbh) but by day I'm a process engineer at a cosmetics company. Making makeup is actually a lot like baking and it's the analogy I use most often to explain to people what I do.

So without boring the planet, thinking about results I want and adjusting the corresponding inputs is something that has become kind of second nature to me. It applies much better to baking than cooking since baking is significantly more limited with the tweaks you can make (and they can significantly change the end product)
whereas with cooking the changes you can make are virtually limitless and they're a bit looser w/ consequences.

Tell me about it. I’ve been having very good consistent results with the bread recipe I’ve been using. Got a little fast and loose with the last 2 loaves because hey I love rye bread, what could go wrong if I use 25% rye flour in my loaf? Turns out quite a few things can and did go wrong.

you appear to be a damn good hobby baker from my view with posts like the cornbread and many others like this focaccia I'm looking forward to attempting

Same. To me, when both are cooked perfectly the thigh is so clearly the best cut, it's not close, and knowing yimyammer's posts I couldn't believe it. Probably my favorite recipe of any type is Kenji's Serious Eats recipe for jerk chicken thighs.

Despite being mostly a lurker I will endeavor soon to make them and post. My wife is veggie and I like to bulk make the recipe so it takes a bit more effort.

Nah man always go for da dark meat.

Most of America agrees.

i use breast and thigh in different ways. skinless breasts are very versatile as the protein in multi ingredient dishes like tacos, bowls, or salads. thighs with a crispy rendered skin are the protein that stands by itself and wants a few side dishes (or none at all).

the ratio of skin to meat in a thigh is just about perfect. make me pick just one and that's it.

re: chicken thighs, dark meat

its only recently that I'll started to eat more chicken. In the past, when I was still trying to make an effort at keeping my weight down, I only ate chicken breasts and tenders

and when I ate "unhealthy" chicken, it was fried, usually Popeyes and I still, even after discovering these thigh recipes, prefer all white fried chicken, love fried wings and breast from Popeyes.

I don't really care for drumsticks no matter how they're cooked but perhaps someone here can convert me like I've been converted to thighs. I think I've gone through over 20 thighs in the last week alone using the simple oven @400F and salt cooking method.

I'm currently trying to dry out the chicken bits left on the pan and make chicken salt out of it, gotta figure out how to get all the oil out so it doesnt clump in the shaker

Try putting in the salt now and see if the oil leeches into the salt. Then separate the extra salt out in a mesh strainer or something and try to grind what's left behind

I'll try that, thx for the suggestion

I wonder if the $500 Spinzall would spin all the oil out?

JL,

I assume you put the jalapeño rings on raw? Were you happy with how they were done?

Yim, can you use maltodextrin to emulsify the fat and make it into powder?

Yeah, raw on top. They're done perfectly, 350F is not too high so you don't need to worry too much about them burning/drying out. Cut them a little on the thick side like pickled jalapenos - maybe 1/8" or so but not thinner.

Edit: I should say that while I like this recipe it's not my favorite cornbread recipe. If you want a knock your socks off cornbread the chefsteps one is basically perfect imo and I think it was posted here before. But because it's chefsteps it does take more work, dirties way more dishes, and requires some ingredients you're not likely to have.



If you don't want to follow along w/ that every time start/stopping like a madman, here's my excel recipe card:

never heard of it but I'll look into it and give it a whirl

I was watching the Bon Appétit video below and one of the guys made this crumble thing



I did my best to write down the ingredients:



Here's my attempt (pretty tasty---I had a fresh batch of brown butter so I used that vs regular butter):

Mainly it's basically impossible to overcook them, so very forgiving.
Although sous vide chicken breast is just a great thing to have laying around the fridge. All my friends that don't cook, I always implore them to just get a sous vide and batch cook chicken breasts.

Nice, good to see someone else geeking out with spreadsheets, I do that all the time. I feel like I've tried this recipe but maybe I bailed because I didn't have Isomalt; love chefsteps, I've forgotten to watch them lately.

There is so much great content out there, I cant keep up with it all

Hey I have a spreadsheet too guys fml

lol, that works, even in a power outage!

I preferred chicken breasts to thighs until I had thighs w/ skin cooked in the air fryer. Now I much prefer thighs.

Of course, a great benefit is how much less expensive thighs are!

I know for a long time in the US since we eat such a larger amount of beasts they use to export most thighs to other countries.

I do have a new air fryer!..