Cornbread – Spicy or Mild

I hadn’t made cornbread in years (the kids weren’t wild about it, so another item fell from the menu) but stepped up to the plate for an office party.  Perfect for the fall, it can be served at the table or brought along on an outing.  Preparation time’s less than an hour and, for parties or picnics, it can be made a few days in advance.

small but deadly

Below is a basic recipe with a spicy alternative.  Traditionalists would use a cast iron skillet.  Since this is for a potluck I’ll use a muffin tin.

Spicy Cornbread (8-10 servings)

Basic recipe

  • 1 ½ cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tsp backing powder
  • 1/2 tsp backing soda
  • 1 tbsp granulated sugar
  • 2 tsp salt
  • 2 eggs
  • 1 cup whole milk
  • corn or canola oil for greasing the cooking surface

Spicy Stuff & More

  • ½ cup corn kernels
  • 1 hot chili pepper, seeded and minced
  • 1 small shallot, minced
  • juice of 1 lime

Finishing

  • 1 tbsp honey
  • 1 tbsp melted butter

simple ingredients

Preheat oven to 400°F.  Mix butter and honey and set aside.  In a separate bowl mix corn, onions, chili and lime juice.  I used a scotch bonnet pepper for the chili. Let marinate from up to half an hour so that the veg begins to soften.

wear rubber gloves when cutting & seeding hot pepper

Mix dry ingredients.  Then stir in milk and eggs.  Add the veg softened in lime juice and mix thoroughly.

Oil the inside of the muffin tin.  Thoroughly coat the bottom and sides.  Place in the oven for 5 minutes to warm.  Keep an eye on this.  If the oil starts to shimmer take it out because it’s getting ready to burn.

Pour the batter into to the tin and place in the oven.  Cook for 20 minutes or until the top browns and cracks begin to show.

honey butter glaze? no wonder one's already missing

Take the tin out of the oven.  Spread the butter and honey mixture over the top.  Return to the oven for 5 minutes to finish cooking.  This can be served immediately or kept in the fridge for a few days.  Enjoy.

Pairings:  This goes with any barbecued or fried meat, or with stews.  Gravy is mandatory.

Advertisements

1 Comment

Filed under Baking, Sides, Vegetarian

One response to “Cornbread – Spicy or Mild

  1. Hungry-dude

    Where’s the 12th muffin? Hopefully your not eating them up before the potluck. The muffins look great and I’m looking forward to tasting them, so stop the sampling!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s