Summa Summa Summa time!
Another summer staple; Welcome the cornbread. It doesn’t get
any more summer than that. Cornbread is just an every occasion bread, it’s not
even about summer; Christmas, thanksgiving, every BBQ, every cookout cornbread is
there and it’s not going anywhere any time soon. Best thing to do is get rid of
the Jiffy and Betty Crocker, save those for the lazy days home and pull out the
big guns for BBQ’s this summer, try this recipe.
Can I tell you how this should have been a roasted red pepper
cornbread but I got super lazy as I was making this dish for father day dinner,
it started to rain and it was getting
late. So in an effort to salvage as much natural light as I could I sacrificed
the roasting of the peppers. I would advise anyone making this to roast the peppers
first; you will get a more intense, smoky rich flavor from them.
Speaking of father’s day, this past weekend I was a cooking
fool. Between my Aunty 25th anniversary dinner (where I made jerklobster pasta and honey mustard herb salmon for 80 persons) and father’s day (where
I made Foil roasted fish, a cinnamon sweet potato salad and this cornbread), I
am all cooked out.
This cornbread is the perfect texture, lovely balance of
moisture to crumbliness, it’s just right, Goldilocks would approve. My
boyfriend certainly enjoyed it. I didn’t expect him to love it as much as he
did, it’s like he doesn’t want it to finish, and he is constantly mumbling to
himself how good it taste. I don’t know if he is trying to hint that I need to
make it more often or what (But I’m ignoring him for now).
1 ½ cup flour
1 cup cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
1 large red pepper
¼ cup brown sugar
¼ teaspoon salt
1 8 oz can whole kernel corn
1 cup buttermilk
2 large eggs
1 salted stick butter
1 8 oz can cream style corn
Instructions
- Preheat oven to 400 degrees
- Melt butter in a cast iron skillet and set aside to cool
- Chop red peppers into fine pieces
- In a dish combine the flour, cornmeal, baking powder, baking soda, and chopped red peppers
- In a blender or food processor blend the sugar, salt, whole kernel corn, buttermilk and eggs
- Make a well in the center of the dry ingredients and pour in the milk mixture, melted butter and cream corn stir well
- The skillet should have remnants of butter, reheat it once hot pout the cornmeal mixture in.
- Cover tent style with a foil (because the batter will rise)
- Bake for 15 minutes covered and another 20 minutes uncovered to allow the top to brown
- When a tester comes out clean the cornbread is ready to serve
- Allow it to cool slightly before slicing.
Greedy Tips:
- If you don’t have a skillet use any oven safe baking dish.
- You can also roast you red peppers first before adding it.
- Place a clean red pepper on an open flame, char on all sides top and bottom, apx. 5 minutes
- Place charred pepper in a covered container seal and set aside to steam.
- After a few minutes you can wipe/wash away the charred skin remove the seeds and slice into desired shapes
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