Before he became a star on Toronto’s explosive restaurant scene, Chef Anthony Rose honed his skills in some of the top kitchens in San Francisco and New York. In San Fran, he worked with Michelin-starred Bradley Ogden and developed his lasting appreciation for truly local dining. This philosophy was combined with the simple, elegant principles of the French Method during his tenure at The Mercer with Jean-Georges Vongerichten in New York and then with Jonathon Waxman at Washington Park. Returning home, Rose began a prominent stint as head chef at The Drake before opening up his first restaurant, the iconic Rose & Sons, on Dupont.
Preheat the oven to 350°F (180°C) and place a 12-inch, cast iron skillet inside to get hot.
In a large bowl, combine the flour, cornmeal, grits, baking powder, salt, sugar, jalapeno and cheese.
In a separate bowl, whisk the eggs, melted butter and buttermilk.
Slowly pour the wet ingredients into the dry, and mix gently by hand.
Once your batter is ready, take the cast iron pan out of the oven and add the duck fat to the pan. Move it around so the whole surface gets coated in the fat, including the sides of the pan.
Pour the batter into the pan and return to the oven.
Bake for 30 minutes, then rotate the pan and bake for another 30 minutes.
Remove the pan from the oven, and poke a hole in the centre of the cornbread with a toothpick. If the toothpick comes out clean, you’re done.
Let the pan cool for a few minutes, then flip it upside-down onto a resting rack to cool completely.
Pimento Cheese Instructions
In a large mixing bowl, place the cheddar cheese in an even layer.
Scatter the cream cheese, pimentos, mayonnaise and chili flakes over the cheddar cheese.
Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
Slather your preferred amount of pimento cheese on the cornbread and enjoy!
Transfer the pimento cheese to a plastic container or bowl, cover tightly and store in the refrigerator. Pimento cheese keeps in the refrigerator for one week.