Provisions: Jalapeño Cheese Corn Bread
As a boy, Adrian Davila, the namesake of Davila's BBQ in Seguin, Texas, was heavily involved in the process of making his family's notoriously good cornbread. “I would break the eggs for my mom, or mix it a bit while my mom and grandma guided me.” When he was older he decided things needed an adjustment, so he added jalapeño and cheese to the family recipe. “Our tastes shifted and I wanted to add some spice as a tribute to South Texas. Just a little bit of spice from the jalapeño.”
“It’s the epitome of comfort food,” he told us at Huckberry. “When it’s cold outside and you warm a piece of that cornbread and you watch the steam come off, it reminds me of football season and cold weather.”
· ½ cup vegetable oil, plus a bit extra for the Dutch oven
· 3 ⅓ cups (1 pound) all-purpose flour
· 3 cups (1 pound) cornmeal
· ¾ cup sugar
· 2 teaspoons baking powder
· 2 cups whole milk
· 2 large eggs
· 3 to 4 pickled jalapeño peppers, seeded and diced
· 1 cup grated mild Cheddar
1. Preheat the oven to 350°F and oil a large Dutch oven or casserole.
2. Sift the flour, cornmeal, sugar, and baking powder together into a large mixing bowl.
3. Stir in the milk, oil, and eggs, using a spoon or hand mixer, until just combined. Do not overmix or it will not rise.
4. Stir the diced jalapeños and grated cheese into the batter.
5. Pour the batter into the prepared Dutch oven. Bake until the batter has risen and is solid—about 45 minutes. Check by inserting a toothpick in the center; if it comes out clean, the bread is fully baked. The bread may take up to an hour to bake, depending on your dish.
6. Remove from the oven and allow to cool for 10 to 15 minutes. Slice and serve.