Here's the recipe I use....

CORNMEAL BISCUITS WITH CHEDDAR AND CHIPOTLE
1 tablespoon unsalted butter
3/4 cup (packed) chopped green onions
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese
1 large egg
3/4 cup (about) buttermilk
1 tablespoon finely minced canned chipotle chiles in adobo*
1 egg, beaten with 1 tablespoon whipping cream (for glaze)
Position rack in center of oven; preheat to 425�F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and saut� 2 minutes to soften slightly. Remove from heat.
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.
Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
*Available at some supermarkets, specialty foods stores, and Latin markets.
Makes about 10.
Bon App�tit
March 2006
Kristine Kidd

WOW! That sounds delish! I will have to try it. Do you think it would still be good if I left the onions and cheese out? Dern allergies won't let me eat them!

I could use some chopped peppers and maybe add another egg to make up for the holding power of the cheese, if necessary.

What do you think?

Tonight I'm going with Paula Dean's recipe I found on the "Jiffy!" thread. Leaving the cheese out and adding an egg and a can of chopped green chiles. I hope they have enough 'heat' for us.

Thanks for sharing,
Betty

Ok. The can of chopped green chiles didn't give ANY heat.

Now I'm left with a 9X13 dish of boring, sweet cornbread casserole.

Any suggestions on how to give it some heat?

DH will eat it because he doesn't believe in wasting, but I sure would like to be able give it a kick, because I'm sure not eating it the way it is.

Betty

Add some minced jalapeno to the butter you spread on the cornbread?

Try some sriracha. It'll heat up anything. Next time you make it, though, try using this cornbread recipe as a starting point to which you add all the goodies.

In general, you have the choice of making a savory cornbread (no sugar, little or no flour) or a sweetish corn-muffin type cornbread (sugar and flour added). You'll find partisans on both sides. I personally prefer a non sweet cornbread, but chacun a son gout.

Without meaning to make the Cornbread Holy Wars erupt again, my favorite recipe for a savory (as opposed to sweet) cornbread is from Bernard Clayton's New Complete Book of Breads. I use this recipe when I make cornbread dressing for Thanksgiving; a quadruple recipe just barely fits into a 5 quart KitchenAid mixer bowl, and into an 11 x 14 pan.

Absolutely delicious. If you have access to freshly ground corn meal, it'll be plenty sweet. So try to buy your meal in a store that seems to have a good turnover of corn meal. So that's probably NOT in a gourmet store.

2 eggs, room temp
2 cups buttermilk, room temp
1 tsp baking soda
2 cups white cornmeal (but yellow is okay, too)
1 1/2 tsp salt

Preheat oven and greased baking utensil (skillet or 9 x 9 pan) to 450 while mixing batter.

In a small bowl beat the eggs and mix in the buttermilk. In a mixer bowl, mix the baking soda, cornmeal and salt. Pour in the egg-buttermilk mixture and mix well until smooth.

Pour batter into the preheated pan, return to oven for 20 to 25 minutes. It's done when a knife inserted into the center of the pan comes out clean & dry.

The link is to a recent cornbread discussion--sweet vs savory, flour vs no flour.

Here is a link that might be useful: cornbread thread

When I was a kid, we always ate leftover cornbread for breakfast (sans green chiles). Mom would cut squares of it, toast them in a skillet and we'd have them with butter and pancake syrup. I still sometimes make a breakfast like this for myself with leftover cornbread.

seagrass

Not a cornbread eater, myself, but surely there is some kind of hot sauce that you could let seep into holes poked in it. Maybe thicken it a bit so that it wouldn't get too soggy or too hot. But then, some like it hot!

Slice it & dust with cayenne? Or mix the cayenne in butter.

Thanks Barnmom, Maxmom and Ci lantro. Great suggestions.

I think I will make a mixture using all of your ideas. Soften some butter, add a dusting of cayenne and some finely minced fresh jalapeno, mix well and enjoy.

Seagrass, I don't remember ever having any leftover cornbread! I guess that's why I never heard of a cornbread/syrup combination.

Arley, I think the problem is I just don't like sweet cornbread. My Mama always made cornbread without any sugar.
I am going to start over and try your recipe and see if it's what I've been searching for.

Thanks,
Betty

I imagine Jiffy brand has a good amount of sugar in it and less corn meal than flour. You'll be much happier with some you've made from scratch, I'm sure.

Barnmom, You can say that again! I still remember my first bite of Jiffy cornbread. DH and I had just gotten married. His aunt had made cornbread for dinner. I was so excited because I always loved my Mama's cornbread. I took a big bite and ewwwwwww! I don't know how I got that swallow down! lol DH and DS love it. Me? Not so much.

I keep trying to find recipes that use it to make them happy.

Arley, I'm not familiar with sriracha. Can you tell me about it? Thanks.

Betty

I like a slightly sweet cornbread, but that being said, Jiffy Mix is waaayyy too sweet for us. it seems more like a cake than cornbread.

I put a T or two of sugar per ten-inch cast iron skillet. We like half flour and half cornmeal.

I also like to add things to cornbread now and then, such as corn, jalapenos, Aleppo peppers, roasted peppers, etc.

The only thing I ever use Jiffy Mix in is that corn casserole thing that is based on Jiffy.

Judi

Sriracha is a hot sauce from Thailand. It's also made in the US by Huy Fong foods. I've tried both the Thai versions and the US Huy Fong version, and I find the Huy Fong to be superior. (I saw Mario Battali use it on Iron Chef once, so I guess it gets approval from the big boys.) Pure capsicum hot-osity, with a little garlic in there as well. It's far hotter than Tabasco, and not nearly as 'vinegary' as most hot sauces. If I had to limit myself to only one hot sauce, it would be Huy Fong Sriracha.

It has a picture of a rooster on it; some people refer to it as rooster sauce. It's available at any Indian or Oriental grocery. My local Walmart has it as well.

Here is a link that might be useful: Huy Fong sriracha