Cajun corn bread

[ofelles]

fzxdoc mentioned she is looking for a moist cornbread recipe. I have enjoyed this Cajun one.

Piquant Corn Bread

Yield: 8 servings

Ingredients:

• 4 tbsp unsalted butter or bacon fat or lard, for greasing pan
• 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
• ¾ tsp ground cumin
• ⅓ cup unsalted butter, melted
• 1 egg, beaten
• 1½ cups cheddar cheese or Jack, grated
• ¾ cup buttermilk
• ¾ cup milk
• ¼ cup fresh cilantro, minced
• 1(2) jalapeños, stemmed, seeded and minced
• ½ small white onion, minced
• ½ small red bell pepper, minced

Preparation:

1. Heat oven to 350˚F. Preheat a 10" or 12" cast iron skillet (see note) with butter or lard in oven. Tilt the pan to coat the oil all over the bottom and sides to prevent sticking when adding the batter.
2. Whisk cornmeal, flour, sugar, baking powder and soda, chili powder, salt, and cumin in a bowl.
3. In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers.
4. Stir mixture into dry ingredients mixing well; pour into hot pan; quickly smooth with a rubber spatula. Bake for 30 +/- minutes.
5. Remove from cast iron skillet as soon as cool enough to handle (pan will rust).

Note: For 15" pan increase all ingredients by ½ and bake at 350°F for 35 minutes +/-

Modified Saveur: Issue #133 My Nepenthe by Romney Steele Andrews McMeel Publishing, 2009

[fzxdoc]

Wow, thanks so much, ofelles! I'll give it a try when I get my sea legs back in the kitchen.

Kathryn

[Alan Brice]

This looks great! On my list to try very soon.