Chef Graham Dodds makes homemade cornbread to promote this weekend's celebrity chili cook-off at the Truck Yard on Lower Greenville.
1 ½ pounds butter, melted
3 cups sugar
3 cups corn pudding
3 cups buttermilk
3 cups grated redneck cheddar
3 cups flour
3 cups cornmeal
12 teaspoons baking powder
2 T salt
6 jalapenos, sliced thin
Preheat oven to 350 degrees.
Heat large cast iron skillet (and one of the small cast iron sauté pans because all the mix wont fit in the big one) in oven while you put the recipe together.
Combine melted butter, sugar and eggs. Add corn pudding, buttermilk and cheddar and whisk until combined. Stir in jalapenos.
Sift flour, cornmeal, baking powder and salt together.
Fold flour mixture into egg mixture, very gently. Do not overmix.
Remove cast iron pans from oven. Grease with oil lightly and pour in the cornbread mixture.
Cook at 350 until skewer comes out clean, about 40-45 minutes, the smaller one will be done in about 30.