I usually leave the cornbread-baking up to the mister because a) he makes a really mean cornbread and b) I greatly dislike baking.
Today, though, I was wanting something with a specific flavour profile to complement the roasted butternut squash potage I had my mind set on making – something not too sweet as the soup would be sweetish already, but flavourful and with a texture that wouldn’t be too same-y.
I probably looked at a gazillion recipes for cornbread before deciding to sod ’em all and go with my gut. She’s nearly always right, anyway.
I think I hit upon a winner. This came out nice and crispy on the outside, moist and tender on the inside with a nice bite from the jalepeño.
Upon taste testing, the mister is all “it’s not MY cornbread…but holy fuck, that’s tasty.”
Yeah. This shit is like crack.
What you need:
- 1 cup of cornmeal
- 3/4 cup of all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp brown sugar
- 1 red pepper
- 1 jalepeño
- 1 small red onion
- 1/2 fresh parsley leaves
- 1 cup grated cheddar cheese
- 1 cup buttermilk (I used faux butter milk – 1 scant cup of milk + 1 tbsp cider vinegar)
- 2 eggs
- 1/4 cup butter, melted
What you do:
- Preheat oven to 425.
- In a food processor, pulse all of the veg until finely chopped.
- In a large bowl, mix the dry ingredients.
- Mix the veg and cheese into the dry ingredients until combined (I find using my hands works far better than any utensil for this).
- In another large bowl, mix the wet ingredients until combined.
- Slowly stir the dry/veg/cheese mixture into the wet with a spatula.
- Toss the lot of it into a greased cast-iron skillet or other oven-safe vessel.
- Bake at 425 for about 20 minutes or until a toothpick inserted in the centre comes out clean.
- Let sit at least 10 minutes before cutting into it.
- Hide from the rest of the household until ready to serve.