Texan-style Cornbread Stuffed with Smoky Brisket

Ingredients

In this Texan adaptation, we replace the traditional buckwheat dough of Ajdovi štruklji with a cornbread batter. Additionally, instead of the original vegetarian filling, we stuff the cornbread with smoky brisket, adding a Texan twist to the dish. The flavors and textures are transformed to reflect the bold and hearty nature of Texan cuisine. We alse have the original recipe for Ajdovi štruklji, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons sugar 2 tablespoons sugar
• 2 large eggs 2 large eggs
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 lb (450g) smoked brisket, shredded 1 lb (450g) smoked brisket, shredded
• 1/2 cup (120ml) barbecue sauce 1/2 cup (120ml) barbecue sauce
• 1/2 cup (60g) diced onions 1/2 cup (60g) diced onions
• 1/4 cup (30g) diced bell peppers 1/4 cup (30g) diced bell peppers
• 1/4 cup (30g) diced jalapenos (optional for spice lovers) 1/4 cup (30g) diced jalapenos (optional for spice lovers)
• 1/4 cup (30g) chopped fresh cilantro 1/4 cup (30g) chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 4g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
3. 3.
   In a separate bowl, whisk together the eggs, buttermilk, and vegetable oil.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5.
   In a skillet, sauté the onions, bell peppers, and jalapenos (if using) until softened.
6. 6.
   Add the shredded brisket and barbecue sauce to the skillet and cook until heated through.
7. 7.
   Pour half of the cornbread batter into the greased baking dish.
8. 8.
   Spread the brisket filling evenly over the batter.
9. 9.
   Top with the remaining cornbread batter, spreading it to cover the filling.
10. 10.
    Bake for 25-30 minutes, or until the cornbread is golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool for a few minutes.
12. 12.
    Garnish with chopped cilantro before serving.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the cornbread.
• Smoked brisket — If you don't have access to smoked brisket, you can use cooked brisket and add liquid smoke for a smoky flavor.
• Barbecue sauce — Choose a Texan-style barbecue sauce for an authentic taste.
• Jalapenos — Adjust the amount of diced jalapenos according to your spice preference.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with chopped parsley for a milder herb flavor.

Tips & Tricks

• For an extra smoky flavor, brush the top of the cornbread with barbecue sauce before baking.
• Serve the cornbread stuffed with smoky brisket as a main dish with a side of coleslaw or a fresh green salad.
• Leftovers can be reheated in the oven or microwave for a quick and delicious meal.

Serving advice

Slice the Texan-style Cornbread Stuffed with Smoky Brisket into individual portions and serve warm. It pairs well with a dollop of sour cream or a drizzle of additional barbecue sauce on top.

Presentation advice

Place the sliced cornbread on a platter, garnish with fresh cilantro leaves, and serve with a side of coleslaw or a colorful vegetable medley for an appealing presentation.