Usually whenever I want cornbread I just toss a few things in a blender and it’s done in about five minutes. This particular iteration of my many five minute cornbreads was absolutely perfect. It had a great sweet to spice balance and was just moist enough. I made it to go with frijoles borrachos – in case you’re interested. Best part is how fast it is.

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Ingredients 

2 cups cornmeal (I used medium ground like for polenta)

1 tsp baking powder

1.5 – 2 cups yogurt/buttermilk/kefir (enough to make a batter that pours)

1 egg

1/3 cup softened salted butter + 1 pad for buttering the top of the finished cornbread

1/3 cup honey

3/4 cup of corn (frozen is fine)

Dried chile de árbol, seeds removed (use however many you can handle – I used 5 or 6 small ones and it was perfect for me.)

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Method

I usually just toss everything in my mini blender and it’s good to go but because this recipe has corn in it too I removed the batter to a bowl where I added the corn and mixed with a spatula. If you want to be precise about it you can mix wet ingredients first, then dry and pour the wet into the dry. However, I don’t see the point of dirtying more dishes when it isn’t necessary.

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If you aren’t using a mini blender or food processor I recommend you dice up your chile however fine you want it (ideally very fine) before adding it…in case that isn’t obvious.

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Bake at 400 F / 200 C for 15 minutes then reduce heat to 325 F / 160 C and bake an additional 5 minutes. The reason for this is that you want to achieve a solid centre without burnt edges.

Remove from oven and butter the top. Slice and serve with honey butter if you want to do things right.

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Author

My name is Cristina. For as long as I can remember I've loved food, not just eating or cooking but also the politics, history, and learning about or experiencing different culinary traditions around the world. I'm Romanian born, Toronto raised, and lived in Michigan for 3 years before relocating to Amsterdam recently with my husband and dog.

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