My dear friend Charles Kirby, one of the finest character artists of the National Ballet of Canada, is equally famous in my mind for his fabulous Jalapeno Cheese Cornbread. Born in the southern US, his flair for southern cookin' comes honestly. So does his flair for entertaining. One memorable dinner party he held while he was living in Toronto, featured his fried chicken and Jalapeño Cornbread, preceded by his signature cocktail for the evening — A Pink Elephant — a heady concoction of frozen pink lemonade and rum. I got the cornbread recipe from Charles the next day, and have been making it ever since. It's sweet and moist on the inside, a little crispy on the outside, and the jalapenos pack a little punch.
Charles Kirby's Jalapeño Cheese Cornbread Muffins
Makes 12 muffins
1 cup cornmeal
1/2 tsp salt
1/2 tsp baking soda
1 cup creamed corn
2 large eggs, beaten
2/3 cup buttermilk
1/3 cup shortening
1 cup sharp cheddar, grated
1/2 cup canned jalapeno peppers, chopped
Preheat oven to 350°F. Put shortening in a muffin pan and place in the oven until melted. Stir the dry ingredients in a bowl. Stir the wet ingredients together in another bowl, except the jalapenos. Combine the wet and dry ingredients together, adding the jalapenos at the end. Pour the combined mixture into the heated muffin pan, and bake 30-40 minutes, until puffed and golden. This recipe is outrageously good and completely addictive. Cheers Charles!
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