The Story:

In 2008 we competed in our first professional competition at the Canadian Open BBQ Championship. We were not prepared for this out-of-the-box killer competition but we were going to give it all we had!

Each entree had to have two side dishes with a beverage pairing. We offered rack of lamb, corn bread, and a grilled onion with deep fried goat cheese – one of our favourite dishes.

To everybody’s surprise, including ours, we won first place in Canada for the dish. While the lamb has gone on to win multiple awards including 3^rd Place in the World, the corn bread has been our little secret…until now.

Over the years we have tweaked the recipe and found that little extra kick. Now I am ready to present to the world, our infamous Black Pig Jalapeno and Cheddar Corn Bread recipe:

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbs sugar
• 1 tbs baking powder
• 1 tsp coarse salt
• 2 large eggs
• 2 cups buttermilk
• 2 tbs Koops’ Jalapeno Mustard
• 2 + 4 tbs butter
• 2 cups shredded cheese
• 2 jalapenos finely diced

Directions:

1. Preheat oven to 425F
2. Place cast iron pans into oven to preheat (4-5 square pans will work perfectly)
3. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside
4. Whisk together egg, buttermilk and mustard; stir into flour mixture
5. Add two tablespoons of melted butter
6. Add cheese and jalapeno into batter
7. Melt butter in four hot four-inch cast-iron skillets
8. Remove skillet; swirl to coat bottom
9. Pour in batter
10. Bake about 12-15 minutes until a tester comes out clean
11. Cool and serve warm