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Recipes

Make Graham Dodds’ Jalapeño Cornbread From Wayward Sons

The recipe lives on.
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It made its appearance so humbly, alongside the buttermilk biscuits (with mum’s preserves) and Bundt batter bread under the heading “Fresh Baked Bread & House Cultured Butter.” But we all knew it was worth its weight in gold—the gloriously rich, savory-sweet slice that was Wayward Sons’ jalapeño cornbread.

Like many chefs’ recipes, it made its way onto a menu after a life in other forms. I first had it at a Farmers Market dinner where field greens and harvest grains were passed hand-to-hand around the table. I wanted the recipe then; I always have.

For those of you who mourned the closing of Wayward Sons last week, you can hope some recipes will find their way back in new forms.

In the meantime, here is Graham Dodds’ jalapeño cornbread recipe—you know, the one you secretly wanted.

Recipe

Makes one large batch. Bake in one large 15” cast-iron skillet and one smaller skillet; or divide between two medium skillets. Recipe can also be halved.

The corn pudding is made by pureeing fresh, raw kernels from 8-10 ears of corn. Add a touch of salt and cook over a double boiler until puree thickens, about 45 min.

For the cheese, I like to use Veldhuizen Aged Redneck Cheddar [from Dublin, TX]. Fontina or Monterey Jack works well too.

1 ½ pounds butter, melted
3 cups sugar
12 eggs
3 cups corn pudding (see note)
3 cups buttermilk
3 cups grated Redneck Cheddar (see note)
3 cups flour
3 cups cornmeal
12 teaspoons baking powder
2 T salt
6 jalapenos, thinly sliced

Preheat oven to 350 °F.
Heat cast-iron skillets in oven while you put the recipe together.

In a bowl, combine melted butter, sugar, and eggs. Add corn pudding, buttermilk, and cheddar and whisk until combined. Stir in jalapenos.

In another bowl, 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.

Bake until skewer comes out clean, about 40-45 minutes for 15” pan, 30 minutes for the small.

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