Friday, January 13, 2012

Spicy Cheddar Cornbread

cornbread

Cornbread is great with all kinds of winter chili and stews. Many recipes have at least a slight sweetness to them, but we prefer something more savory. This recipe is adapted from Gourmet’s In Short Order cookbook. You need an ovenproof skillet – cast iron is ideal. The original recipe calls for pickled jalapeƱos but there are always roasted poblanos in the freezer so I use those instead. I nixed the pimientos from a jar, too, and threw in some whole kernel corn for extra flavor and texture.

This recipe is great for K and me since it’s intended to serve two with leftovers. It’s easy to double if you’re cooking for more people, though. Just use a bigger skillet and bake a bit longer.

Spicy Cheddar Cornbread

  • 2/3 cup yellow cornmeal
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup grated Cheddar (extra sharp is best – Cougar Gold is awesome)
  • 1/3 cup chopped roasted poblano peppers (or you can use fresh bell pepper chopped fine – red ones are pretty – and half of a medium jalapeƱo pepper deveined and seeded and chopped fine, or even a whole one if you like things really spicy!)
  • 1/2 cup fresh corn kernels, or frozen corn that’s been thawed
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/4 cup butter

Preheat oven to 425 F. Whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the cheese, peppers and corn and toss well.

Whisk together the egg and buttermilk in another bowl.

On the stovetop, melt the butter in an 8-inch, heavy, oven-proof skillet. Add half the melted butter to the buttermilk mixture. Transfer the skillet with the rest of the butter in it to the 425-degree oven and let it heat up for at least 5 minutes.

Add the buttermilk mixture to the cornmeal mixture and stir until just combined. Remove the skillet from the oven. Add the batter quickly, smoothing the top, and return skillet to the oven. Bake for 15-20 minutes until the cornbread is golden and a tester inserted comes out clean.

When you cut the bread, the bottom will be brown from the browned butter, which adds an almost nutty flavor. Delish!

2 comments:

  1. This sounds awesome. Putting it on the "to make/bake" list...which isn't as long as my "to read" list. Alas...which is shorter than my "to do" list"!

    ReplyDelete