Southern-inspired comfort food
- 4 days ago
- 5 min read
Guest chef Kamal Lewis, co-owner of Baobab Southern Kitchen in Independence, shares a few of his recipes for Southern-inspired comfort cuisine with a PNW twist.
Blueberry-Jalapeño Cornbread Bites with Honey Butter
“Cornbread is a thread that runs the length of our family's story — from West African grain traditions, through the Sea Islands and the American South, and now into the Willamette Valley, where summer blueberries practically tumble off the bush. These little bites are how we like to introduce our-selves: warm and familiar, with just enough jalapeño heat to make you sit up and pay attention. The honey butter on top is non-negotiable.”
— Chef Kamal
INGREDIENTS Dry
1 cup yellow cornmeal
(medium grind)
1 cup all-purpose flour
⅓ cup granulated sugar
1 Tbsp baking powder
1 tsp kosher salt
Wet
1 cup buttermilk
2 large eggs
⅓ cup canola oil
4 Tbsp (½ stick) unsalted
butter, melted and cooled
2 Tbsp honey
Add-ins
1 medium jalapeño, seeded and finely minced (about 1 Tbsp)
1 cup fresh blueberries (small ones, if you can find them)
1 Tbsp all-purpose flour, for dusting the blueberries
For the Honey Butter
4 Tbsp unsalted butter, softened to room temperature
2 Tbsp honey
Pinch flaky sea salt
METHOD
Heat the oven. Preheat to 350°F. Generously grease a 24-cup mini muffin tin (or line a 12-cup standard muffin tin).
Float the berries. Toss the blueberries with 1 tablespoon of flour. This thin coat keeps them suspended in the batter instead of sinking.
Whisk the dry. In a large bowl, whisk cornmeal, flour, sugar, baking powder and salt until well combined.
Whisk the wet. In a medium bowl, whisk buttermilk, eggs, oil, melted butter and honey until smooth.
Bring it together. Pour the wet into the dry and stir just until combined. The batter should look slightly lumpy — that’s the goal. Overmixing makes tough cornbread.
Fold gently. Fold in the minced jalapeño, then the floured blueberries, with a light hand.
Fill and bake. Spoon batter into each cup, about three-quarters full. Bake 12 – 15 minutes (mini) or 18 – 20 minutes (standard), until tops are golden and a toothpick comes out clean.
Make the honey butter. While the bites bake, whip the softened butter with the honey until light and fluffy. Sprinkle with flaky salt just before serving.
Cool, then crown. Let the bites rest in the tin for 5 minutes before turning out onto a rack. Serve warm with a small dollop of honey butter on each bite.
CHEF’S NOTES
Make-ahead: Bake up to a day in advance. Reheat at 350°F for 3 – 5 minutes before serving to bring back that just-baked crumb.
Heat dial: Jalapeño heat varies wildly pepper-to-pepper. For tiny palates, start with half a pepper — you can always sprinkle more on the adult batch.
Local source: Use Willamette Valley blueberries at peak season (late June through August). Smaller berries hold their shape best in the batter.
No mini tin? Bake the batter in a buttered 8×8 pan at 350°F for 25 – 28 minutes, then cut into 24 squares.
Black-Eyed Pea Salad: A Pacific Northwest Hoppin’ John
“Black-eyed peas are tradition in our family. The dish traveled with us from West Africa to the Sea Islands and across the American South, where it has been eaten every New Year’s Day for generations as a small ceremony for luck and prosperity. We brought it with us to the Willamette Valley and gave it a brighter, lighter spin: smoky peas, fluffy rice cooked in their own broth, a lime-cilantro vinaigrette, and a generous bed of the crispest greens this valley grows. It’s a salad. It’s also a family story on a plate.” — Chef Kamal
INGREDIENTS
Pantry
1 cup dry black-eyed peas
½ cup long-grain white rice
2 Tbsp vegetable bouillon paste
(we use Better Than Bouillon)
1 Tbsp garlic powder
1½ tsp onion powder
1½ tsp smoked paprika
1 tsp kosher salt, plus more to taste
Fresh
2 garlic cloves, minced (about 2 tsp)
1 small red bell pepper, diced
(about ½ cup)
½ medium red onion, diced small (about ½ cup)
1 lime, juiced (about 1 Tbsp)
2 Tbsp chopped fresh cilantro
2 Tbsp olive oil, divided
For the Salad Bed
2 cups chopped Belgian endive (about 1 small head)
2 cups chopped tatsoi
(or baby spinach or arugula)
To Finish
4 oz fresh goat cheese, crumbled
⅓ cup roasted, salted pepitas
METHOD
Soak the peas. The night before, place the black-eyed peas in a bowl, cover with cold water by 2 inches, and soak overnight. Pressed for time? Bring the peas to a boil in plenty of water, boil 2 minutes, cover, remove from heat, and let stand 1 hour. Drain either way.
Cook the peas. Place the drained peas in a medium saucepan with 4 cups fresh cold water. Stir in the bouillon paste, garlic powder, onion powder, smoked paprika, and ½ teaspoon of the kosher salt. Bring to a boil, then reduce to a steady simmer. Cook uncovered until peas are tender but still hold their shape, 25 to 35 minutes. Drain, reserving 1 cup of the cooking liquid. Cool slightly.
Cook the rice in pea broth. Combine the rice with 1 cup of the reserved cooking liquid in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook 15 – 18 minutes, until the liquid is absorbed. Fluff with a fork and let cool slightly. (This step is the secret — the rice picks up every bit of the smoky, savory broth.)
Sauté the aromatics. Heat 1 Tablespoon olive oil in a small skillet over medium heat. Add the bell pepper, red onion and minced garlic. Cook 3 – 4 minutes, until softened but still bright. Season with a small pinch of salt. Cool slightly.
Whisk the vinaigrette. In a small bowl, whisk together the lime juice, remaining 1 Tablespoon olive oil and chopped cilantro. Season with a small pinch of salt.
Bring it together. In a large bowl, gently fold the cooled rice into the cooled peas. Fold in the sautéed pepper-onion mixture. Pour the vinaigrette over and fold gently until everything is coated. Taste and adjust salt.
Dress the greens. In a separate bowl, toss the endive and tatsoi with a pinch of salt, a few cracks of pepper, and a teaspoon of the vinaigrette if any has pooled at the bottom of the salad bowl.
Plate and finish. Divide the dressed greens among 6 plates or shallow bowls. Spoon the bean and rice mixture over the top. Crumble goat cheese over each plate, then finish with a generous scatter of pepitas. Best served at room temperature or just slightly chilled.
CHEF’S NOTES
Make-ahead: The bean-and-rice mixture actually tastes better on day two — the flavors deepen and the smoked paprika settles in. Make the bean mixture a day ahead, refrigerate, and bring back to room temperature before plating.
Quick swap: No time to soak? Use two 15-ounce cans of black-eyed peas, drained and rinsed. Warm them gently with the bouillon and spices in ½ cup water for 5 minutes to season.
Local source: Tatsoi grows beautifully in our valley’s cool, wet seasons — look for it at Eugene Saturday Market, Salem Public Market, or the Corvallis-Albany Farmers’ Market. Baby spinach or arugula also work beautifully if tatsoi isn’t around.
About Baobab Southern Kitchen
Baobab Southern Kitchen is a startup bistro located in Independence, Oregon, owned by Chef Kamal Lewis and his wife, Annisa Lewis. Learn more about them at baobabsouthernkitchen.com.
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