Cornbread is one of those great, homey, comfort foods that I have only just begun to appreciate in the past couple of years. Too often it can be dry and crumbly and catch in your throat. So unappetizing!
But then I discovered a couple of secrets, like adding pureed squash (pumpkin, winter squash of any type) and substituting it for some of the oil often used in traditional recipes. Buttermilk or yogurt also keeps it moist and suddenly I was a convert. It is one of those easy “quick breads” to make and is especially fun when you have a cast iron pan to bake it in.
While this recipe does not go the route of puree squash, I was short on buttermilk so I added 1/2 a cup of yogurt to fill the gap – perfect results. I was inspired by Stacey Snacks’ version of chorizo and roasted peppers and added what I had on hand; corn and fresh jalapeno. Add whatever takes your fancy. Past versions have included shredded cheese, fresh cranberries or blueberries, nuts – be creative!
Corny Chile Cornbread (based on Stacey Snacks recipe)
1 cup flour
1 cup stone ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
3 tbsp sugar
1/4 cup + 1 tablespoon of mild vegetable oil (safflower, sunflower, peanut)
1 cup corn, cooked (frozen and defrosted is fine)
2 tablespoons (1 large) jalapeno, deseeded and minced
2 tablespoon butter (only if you are using a cast iron skillet, otherwise omit butter)
Beat egg, oil, buttermilk, salt, baking powder, sugar and baking soda by hand until well blended. Add corn, chilies and stir well. Gently fold in flour and cornmeal and stir until all dry ingredients are incorporated. Melt butter in the cast iron pan on low heat and swirl to coat the bottom and sides. Scrape mixture into the skillet and bake at 375 degrees for 35-40 minutes. The cornbread should slide right out of the pan; cool for at least 10 minutes before serving.
Recipes currently inspiring me: