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Recipe Detail Page
Walnut & Smoked Cheddar Cornbread
Autumn 2018
This yummy cornbread has lots of earthy flavours and is a great complement to the Jambalaya Pasta (recipe follows).
Butter for greasing pan
¾ cup (175 mL) cornmeal
1 cup (250 mL) flour
1½ tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
¼ tsp (1 mL) salt
1 cup (250 mL) smoked cheddar, grated
½ cup (125 mL) walnuts, toasted and coarsely chopped
1 tbsp (15 mL) fresh rosemary, very finely chopped
2 large eggs
⅓ cup (80 mL) unsalted butter, melted
2 tbsp (30 mL) maple syrup
1 cup (250 mL) whole milk
1. Preheat oven to 400°F (200°C). Grease a 9-inch (23-cm) springform pan or cake pan with butter.
2. In a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, cheese, walnuts and rosemary until well combined.
3. In a small bowl, lightly beat the eggs with a fork. Add eggs, butter, maple syrup and milk to the cornmeal mixture. Gently stir until all is combined, and place in greased pan.
4. Bake on middle rack of preheated oven for 20 minutes, or until lightly golden and tester inserted in middle of cake comes out clean. Let rest 15 minutes in pan before removing and serving.
JAMBALAYA PASTA WITH PAPPARDELLE
Andouille is the classic sausage used in jambalaya, but if it is not available any smoked sausage will do. Just ask at your deli counter for something dry and smoked. You are not looking for a raw sausage.
2 tbsp (30 mL) vegetable oil
2 cups (500 mL) diced onion
1 cup (250 mL) diced celery
3 cups (750 mL) diced green peppers
2 tbsp (30 mL) finely chopped garlic
1½ lbs (680 g) boneless, skinless chicken breast, cut into 1 inch (2.5 cm) cubes
½ lb (225 g) smoked sausage, sliced
¼ inch (5 mm) thick
3 tsp (15 mL) paprika (not smoked)
½ tsp (2 mL) cayenne pepper
2 tbsp (30 mL) tomato paste
2 cans (each 398 mL) diced tomatoes with juices
1 cup (250 mL) water
2 tsp (10 mL) dried oregano
Salt
1 lb (455 g) dried pappardelle pasta
1 lb (455 g) large shrimp, raw and peeled
¼ cup (60 mL) fresh parsley, finely chopped
1. In a large skillet, heat oil over medium-high heat. Cook onions and celery for 5 minutes, add green pepper and garlic and continue cooking for another 10 minutes or until vegetables are tender.
2. Add chicken and sausage to the pan and cook over medium-high until chicken is brown and cooked through, about 8 minutes.
3. Reduce heat to medium, push ingredients to one side of skillet and add paprika, cayenne pepper and tomato paste to the cleared area. Cook for 1 minute then add diced tomatoes, 1 cup (250 mL) water and oregano; stir well to combine all ingredients. Cover and simmer over low heat for 20 minutes.
4. Bring a large pot of well-salted water to the boil, add pasta and cook as per package instructions.
5. Just before serving, add the shrimp to skillet and cook over medium-high heat until the shrimp are cooked, about 4 minutes. If needed, reduce sauce slightly to thicken, or if too thick add some water to loosen the sauce. Season if necessary.
6. Place pasta on a platter and top with sauce, sprinkle with parsley, and serve.
Serves 6 to 8
