Recipe: Jalapeño Cheddar Cornbread with Onion Date Relish

This is about to be your favorite cornbread you've never had.

Jalapeño Cheddar Cornbread with Onion Date Relish

My fam loved this so much I’ve made it several times

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Servings: 8

Ingredients

For the cornbread:

• 1 cup (125 grams) all-purpose flour

• 1 cup (170 grams) yellow cornmeal

• 1 tablespoon (14 grams) baking powder

• 1 teaspoon (5 grams) baking soda

• 1/2 teaspoon (3 grams) salt

• 1/2 cup (113 grams) unsalted butter (divide evenly)

• 2 large eggs

• 1 cup (240 ml) buttermilk. See notes to make your own buttermilk*

• 1 cup (120 grams) sharp cheddar cheese chunks

• 3 jalapeños, finely chopped (adjust according to preference)

For the onion date relish:

• 1 tablespoon (14 grams) unsalted butter

• 1 large red onion, thinly sliced

• 1 cup (150 grams) dates (I used medjool and deglet), pitted and chopped. If dry, pre soak in warm water with baking soda*

• Water as needed (I use the date soaked water)

• 1 tablespoon (20 grams) honey

• Salt to taste

Instructions

1. In a cold oven, place an an 8x8-inch (20x20 cm) baking dish or a 10 inch cast-iron skillet. Preheat to 400°F (200°C).

2. For the Onion Date Relish:

   1. In a medium skillet, heat the butter.

   2. Add the sliced red onion and cook, stirring occasionally, until the onions are soft and caramelized, about 15-20 minutes. Add water when you notice them drying out - this helps create a jammy texture. I use the date water if I’ve presoaked them.

   3. Stir in the chopped Medjool dates and honey. Cook for another 5 minutes, allowing the flavors to meld together. Once it’s reached a jammy texture, the relish is done. It won’t be pretty - the onions and dates become a black ish mush but it tastes good!

   4. Season with salt to taste. Remove from heat and let the relish cool slightly.

3. For The Cornbread:

   1. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

   2. Pour the wet ingredients (half the butter - the other half is for the pan, buttermilk, eggs) into the dry ingredients and stir until just combined. Let sit for 10 minutes for the ingredients to absorb.

   3. Once absorbed, toss in the chopped jalapeños and cheese, leaving a few out to decorate on top if you fancy.

   4. Remove the skillet from the oven and add the remaining 1/4 cup of butter. Let is melt and get hot, then pour the batter into the skillet (or pan).

   5. Spread it out evenly. I like to place the relish into the cornbread, placing within pockets and swirling it into the batter, but you can leave it out to eat as a side. However, I personally love the surprise sweet oinion-y flavor that comes from the relish.

   6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

   7. Allow the cornbread to cool slightly before serving. Enjoy as is or with honey butter or a chili jam!

Notes:

• Soaking Dates: Soaking the dates in warm water and a dash of baking soda softens them up. I like to use the reserved date water for several things that involve the soften dates, so don’t toss out if your recipe requires a liquid!

• Buttermilk: I rarely have buttermilk hanging out in the fridge and it spoils fast, so a quick way to make an equivalent is add about a tablespoon of lemon juice (fresh or store bought) or white vinegar in a cup of milk of your choice. Stir, and let the mixture sit for 5-10 minutes. You’ll see light curdling and then it’s ready to use.

Let me know what you think (and where can I find cornmeal in London?!), enjoy cutiessss :)

Always,
Ayesha