Saturday, October 11, 2014


On the night when I invited family over for the BBQ turkey meatballs and cheddar-corn quinoa, I also made this cornbread to go along with it.  I figured barbecue and cornbread seem like they go hand in hand!  I liked this recipe because it has a little cheese in it (and jalapeƱos, but I obviously left that out).   Also you make it in the food processor, which I think is kind of fun.  Yes, that is my idea of fun.

This is more a savory cornbread than some of the sweet ones I've seen, which is more my style anyway.  In fact, Elly from Elly Says Opa calls it "the best cornbread."  Having really only made one cornbread before (it had rosemary in it and was pretty sweet), I can't really say if this is truly "the best" or not, but I can tell you it's pretty good.  It's a little cheesy, with some bites of corn kernels, and a great soft, moist texture (I can't stand when cornbread is dry and crumbly).  Lately, both Daisy and Mark have been obsessed with cornbread (Mark eats it for breakfast, and Daisy refuses to take her cough medicine in anything other than cornbread), so having a good recipe in my repertoire is a must!

from Elly Says Opa

1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
1/4 cup packed light brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1/2 cup shredded cheddar
1 jalapeno, seeds and ribs removed–or to your spice preference–and minced

1)  Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.

2) In food processor or blender, process sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
3) Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Fold in cheddar and jalapenos.
4) Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutesCool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

No comments:

Post a Comment