This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009).
A heap of spicy, savory additions—jalapeños, shredded cheddar cheese, chile powder, cumin and more—offset the sweetness of crumbly cornbread.
Yield: serves 8
- 1⁄3 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
- 3⁄4 tsp. ground cumin
- 1 egg, beaten
- 1 1⁄2 cups grated cheddar cheese
- 3⁄4 cup buttermilk
- 1⁄2 cup milk
- 1⁄4 cup minced fresh cilantro
- 2 jalapeños, minced
- 1⁄2 medium white onion, minced
- 1⁄2 red bell pepper, minced
- 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.