Source: Martha Stewart Living, July/August 1997
- 3 tablespoons unsalted butter
- 3 shallots, peeled and chopped into 1/4-inch pieces
- 1 cup plus 2 tablespoons all-purpose flour
- 2 1/4 cups yellow cornmeal
- 2 teaspoons salt
- 3/4 teaspoon freshly ground pepper
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon baking soda
- 3 large eggs
- 2 1/4 cups buttermilk
- 8 ounces any mixture fresh hot or sweet peppers cut into 1/8-inch dice to yield 3/4 cup
- 1/4 cup plus 2 tablespoons vegetable shortening
- Vegetable-oil cooking spray
Heat oven to 375 degrees. Spray 4 clean 13 3/4-ounce cans with cooking spray. Set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside.
Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick.
Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet.
Bake until golden brown and cornbread is pulling away from sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into 1-inch pieces. Serve warm with Dried Chile-Pepper Butter.