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.
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)
- 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
- 1 tbsp honey
- 1 tbsp melted butter
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.
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.
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.