Pucks. That’s right people, it’s hockey season. Well, it’s always hockey season, but it’s now the official season. We do love our hockey here in the frozen tundra of Minnesota!
We had a birthday chili party and while I made the usual cast iron skillet cornbread, I also threw these biscuits together. They’re a little spicy but not so spicy the kids didn’t enjoy (which is why they were all gnawed on before I snapped a pic, I hadn’t anticipated that the recipe would be such a winner!) The kids were also responsible for the creative naming 🙂
These would be perfect for chili on the go, tailgating or a hockey watching party. And maybe someday a side item for the soup food truck pipedream 😉
Jalapeño cheddar cornbread pucks
- 1 1/4 c flour
- 1 1/4c corn meal
- 1/4c sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1c buttermilk
- 1 stick butter, melted
- 2 roasted, seeded and diced jalapeños
- 1c shredded cheddar
- 2tbsp melted butter
Mix all dry ingredients together, add stick of melted butter and buttermilk until just moistened. Mix in cheese and jalapeños.
Bake on parchment at 400 degrees for 15 min. Brush with remaining butter after 10 min for a nice golden crust.
It should make 12, but my hungry boys need bigger portions (it made 9 pucks).
Go Orioles!
The Hungry Boys 
Buttermilk, one stick of butter AND cheese? Has Ina Garten hacked your blog?
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Well technically buttermilk is healthy! Now that I think of it, they’re not that different from the butter biscuits at Red Lobster. Yes, I am fattening us up for winter!!!
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I’ll eat all nine right now. 🙂
P.S. What is ‘corn meal’ – ground dried corn kernels, or something? I’m not sure that’s available here in England, as I’ve never heard of it.
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Yup, corn meal is dried corn, ground to varying consistencies. Coarse ground is commonly used in cornbread, and a fine to medium ground is often packaged as ‘polenta’ here in the states (really the same thing, but they charge a lot more for it). Cornmeal is a staple of cooking in the southern U.S. You would frequently get cornbread as the starch of the meal in lieu of bread or a biscuit, especially with things like collard greens and fried chicken. Also used at Thanksgiving for stuffing. Honey butter is an especially lovely topping for it 🙂 We live in dairy country. We love our butter and cheese!
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Ah, of course, Polenta! Italian maize it is, over here in Europe.
Next stupid question: ‘honey butter’? That’s just honey blended into butter, I presume?
I live in dairy country too. In fact, I live on a farm. Well, it used to be a farm, and the farmer’s wife used to make cheese in a huge room that extends two-thirds of the way across the entire attic of the farmhouse. There are pulleys still in-situ in the kitchen, adjacent to a huge hatch in the ceiling, and where milk urns would be hoisted up, and whole truckles down. That was before and during the Second World War. 🙂
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Yes, honey whipped into butter. It’s light and fluffy and yummy! My mom grew up on a dairy farm and I remember well the nooks and crannies we used to explore in the barns. It’s hard to believe that lifestyle is now virtually extinct only 50 years later.
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Mmm. These do sound good. Do your boys realize how lucky they are?
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Yes, they are appropriately appreciative although I have probably ruined them for college dorm food
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