Piquant Cornbread

This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009).

Piquant Cornbread Piquant Cornbread
A heap of spicy, savory additions—jalapeños, shredded cheddar cheese, chile powder, cumin and more—offset the sweetness of crumbly cornbread.
Yield: serves 8

Ingredients

  • 13 cup unsalted butter, melted, plus more for greasing
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • 34 tsp. ground cumin
  • 1 egg, beaten
  • 1 12 cups grated cheddar cheese
  • 34 cup buttermilk
  • 12 cup milk
  • 14 cup minced fresh cilantro
  • 2 jalapeños, minced
  • 12 medium white onion, minced
  • 12 red bell pepper, minced

Instructions

  1. Heat oven to 400˚. grease an 8″ x 8″ baking pan; set aside. Whisk cornmeal, flour, sugar, baking powder and soda, chili powder , salt, and cumin in a bowl. In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers. Whisk mixture into flour; pour into pan; smooth with a rubber spatula. Bake for 30 minutes.