Sourdough Jalapeno Cornbread is a great way to dress up a southwest burger, or it pairs nicely with a bowl of homemade chili.
1 tablespoon vegetable oil
1 1/2 cups yellow cornmeal
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 cups buttermilk
2 whole eggs, beaten
1/4 cup butter, melted
2 tablespoons fresh jalapeno, seeded and chopped
1 tablespoon chopped garlic
3 cups warm water
1 1/2 tablespoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
1. In a large bowl, combine water, yeast, and sugar. Let sit until the yeast becomes foamy, about five minutes. Add the flour and stir to work air into the mixture. Cover with a towel let rest in a warm place for eight to ten hours. (The mixture should become bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.
2. Preheat the oven to 400 degrees. Pour the oil into a nine-inch cast-iron skillet or round pan, and preheat in the oven.
3. In a small bowl, combine the cornmeal, sugar, salt, and baking soda. In a large bowl, combine the yeast mixture, buttermilk, eggs, and butter, and blend well. Add dry ingredients, jalapeno, and onion. Stir until combined (without overmixing). Remove the hot skillet from the oven. Pour the batter into the hot skillet and bake until golden brown, about twenty-five to thirty minutes.