Tuesday, September 1, 2009

Jalapeno Cheddar Cornbread Ebelskivers

When the kids come to visit, it is one of my greatest pleasures to either cook their favorite dishes, or as in this case, use one of the kitchen tools or gadgets that they've gifted me with over the years. I must have really dropped some heavy hints about wanting the ebelskiver pan, because when we opened Christmas gifts last year, I received three of them.

Here we go again with my love of all things mini, but it was definitely my penchant for petite that lured me into wanting to make these little bites of bliss.

Ebelskivers are filled Danish pancakes, and the first time I made them I used the recipe from Williams Sonoma. As thrilled as I was with the cute factor, I was underwhelmed with the taste. They tasted too eggy to me and I knew I'd be trying another recipe the next time I made them. When I noticed in a later WS catalogue that they'd come up with a recipe for a jalapeno cornbread ebelskiver, I was instantly curious. Much to my dismay however, the recipe called for the use of a mix (sold by them, of course.) So I started Googling to see if some smart and savvy food blogger might have found a way to make these from scratch. I hit the jackpot when I found the recipe at Binge NYC.

Jalapeno Cheddar Cornbread Ebelskivers

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 TBSP brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp salt
1 1/4 cup buttermilk
2 large eggs
6 TBSP melted butter, divided
1-2 jalapeno peppers, seeded and finely diced
2 ounces white cheddar cheese, cut into small cubes

In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, cayenne and regular pepper and salt.

In a separate bowl, whisk together the buttermilk, eggs and 3 TBSP of the melted butter.

Add the wet ingredients to the dry ingredients and stir to combine. Add in the diced jalapenos.

Heat ebelskiver pan over medium heat. Brush each well with some of the remaining melted butter. Add a scant TBSP of batter to each well.


Top with one of the cheese cubes, then cover the cheese cube with more batter. Do not overfill wells.

Cook for 2-3 minutes or until ebelskivers start to pull away from the sides of the well and have browned on the bottom. It is easy to burn these, so make sure you don't have your heat set too high. Using wooden skewers or picks, gently flip each ebelskiver and finish cooking on the other side, another 2 minutes or so.

Remove from pan and repeat the process again. This recipe will make 28-30 ebelskivers. Serve warm with syrup or honey.

17 comments:

June said...

Gosh Mags - are we really twins parted at birth...great minds that think alike...or fools that seldom differ? Whatever, I too just posted a cornbread recipe, but it's rather ordinary looking compared to your ebelskivers. Boy they look amazing. Darn you - talk about steal my thunder! Oh well, there's always the beans for that. LOL. Hope you're feeling better.

stephchows said...

I can't believe you got 3 of them! LOL that happened to me with pizzelle makers one year :D haha so fun!

Mags said...

June: I'm pretty sure we're fools that seldom differ...lol! Your cornbread looks to die for, girl.. and those beans are right up my alley, as you know. And yes, I'm finally feeling like the punies have left me behind.

Steph: Careful what (and how much) we wish for, eh?

Jada said...

These look so cute and yummy!

Jessica said...

As soon as I saw "jalapeno" in your description on foodgaker.com, I was sold! These look delicious!

Mags said...

Jada and Jessica: thank you for commenting!

Jen @ My Kitchen Addiction said...

Those look delicious! My hubby said he tried to get me one of those for Christmas, but they were all sold out. I guess your friends and family must have bought them all!

Mags said...

Jen: Yes, they must have been quite the popular Christmas gift last year because my son said he had to have his shipped from a Williams Sonoma store in another city.

LS said...

These look so great!

Just wanted to comment because...I get a lot of my recipe ideas from Tastespotting, and I have realized lately that I find something from your blog seems to catch my eye at least once a week! Thanks for the great ideas and beautiful pictures :)

Siri said...

So great!

My mom's a big ebleskiver maker and lover, so I'll have to send this recipe her way. I, on the other hand love savory biscuits, so this jalepeno/cheddar combo is right up my alley.

Thanks so much for sharing!
-Siri in Norway

Mags said...

LS: Thanks for commenting! It's always nice to hear that someone enjoys my blog.

Siri: I hope you and your mom enjoy these!

Lauren said...

Mags, this look amazing! Unfortunately, I do not have an ebelskiver pan and don't really plan on buying one just for this recipe. How do you think these would come out if I baked them in a muffin tin?

Mags said...

Gosh Lauren, I don't really know if it would work. This really is more of a pancake batter than a muffin batter. You could try and see!

Margaret said...

Wonder how the muffin pan trick worked. Muffin pans are relatively thin compared to an ebelskiver pan; therefore, would guess that the heat would need to be adjusted downward to compensate for thinness of muffin tin. Additionally, the ebelskiver pan is round to fit the burner and muffin tins would only accommodate a partial tin. Got me to thinking.

Matt Kay said...

These are awesome. I love the cheese. The jalapenos are a given for me but those melty cubes of cheese put it over the top.

Thanks for sharing!
Matt Kay

Maureen said...

I stumbled onto your Blog looking for recipes for Ebelskivers. Thank you for some good ideas. I am also over 50. Nutrition and Food have been a passion of mine forever! I started a blog to share my thoughts and recipes also. It feels great to get the thoughts and ideas out of my head and on my blog, it is like keeping a journal. check it out, maureenswellnesslifestyle.blogspot.com

Anonymous said...

Just used your recipe and it was wonderful! Made these for a rainy football weekend and served with chili. MANY happy campers! Thank you!