I first created this recipe at Routh Street Cafe in 1984. I've since had it on menus at five different restaurants in some form or another. It's also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It's also best served warm.

　　

Ingredients

Serves 8

　　1/4 pound unsalted butter (1 stick)

　　8 tablespoon shortening

　　4 serranos, seeded and minced

　　3 garlic cloves, minced

　　1 cup all-purpose flour

　　1 1/4 cups blue cornmeal

　　2 tablespoons sugar

　　1 teaspoon baking powder

　　1 1/2 teaspoons salt

　　3 large eggs

　　1 1/4 cups milk, at room temperature

　　3 tablespoons chopped fresh cilantro

　　Olive oil for brushing

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.

　　

Step 3

Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.

　　

Step 4

Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.

　　

Step 5

Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

　　Recipe adapted from New Tastes from Texas by Stephan Pyles, © 1998 Clarkson Potter