I made chili yesterday.
This, alone, by itself, was the source of much joy and happiness around chez littleredyarn yesterday morning since I haven’t made chili since last September. It also means that I can eat spicy foods again. My mouth is finally, finally, healing up.
I almost did back handsprings, naked, down Baltimore Avenue. I still may.
But you can’t have chili without cornbread. And rice. And guacamole and sour cream and salsa and grated Cheddar. Well, you could, but where’s the fun in that?
I’ll post the recipe for the chili later on in the week, but here’s two recipes for cornbread. The first recipe (from “Love Soup”) is the one I made last night. It’s wonderful and delicious, but it’s a little bit of work. That said, it’s definitely worth it.
The second recipe (from “New Classics”) is a much quicker one and the leftovers are great the next day with peanut butter and jam for breakfast. Yum.
Corn and Cheddar Cheese Cornbread
- 1 ¼ cups unbleached white flour
- ½ tsp baking soda
- 1 Tbsp. baking powder
- 1 tsp. sea salt
- 1 ½ cups cornmeal
- 2 Tbsp. sugar
- 1 cup buttermilk
- 2 cups corn kernels (frozen is fine)
- 3 large eggs
- 1 cup sliced scallions/green onions, white and green parts
- 2 ½ oz. grated sharp Cheddar
- ¼ tsp. dried thyme (got fresh? ½ tsp.)
- 2 Tbsp. unsalted butter, melted
- Preheat the oven to 375°. Butter an 8 inch square baking dish.
- Whisk together the flour, baking soda, baking powder, salt in a bowl. Add the cornmeal and the sugar.
- Combine the buttermilk and half the corn in the blender and puree until you get a rough puree. Beat the eggs lightly, then add the buttermilk mixture, the remaining 1 cup of corn, scallions, Cheddar and thyme.
- Stir the wet ingredients into the dry ones, mixing everything together thoroughly and stir in the melted butter. Pour the thick batter into the prepared pan, spreading it evenly. BAke the cornbread for about 40 minutes. or until a toothpick inserted near the center comes out clean. The top should be slightly puffed and lightly browned.
- Let it cool just a bit before diving in.
- 1 cup cornmeal
- 1 cup whole wheat flour
- 2 tsp. baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- ¼ cup vegetable oil
- ¼ cup light brown sugar
- 1 cup buttermilk or yogurt
- Preheat the oven to 400°. Butter a 9” square baking dish.
- Put the dry ingredients into a large bowl and whisk together to remove the lumps.
- In a separate bowl, whisk together the eggs, oil, sugar and buttermilk. Make a well in the dry ingredients and stir in the wet ingredients until just blended. Be careful not to overmix.
- Spread the batter evenly in the prepared pan. Bake for 20 to 25 minutes, until golden brown and a knife inserted in the center comes out clean.
- Enjoy. Don’t forget the peanut butter and jam.