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.
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)
1/3 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.)
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.
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.
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.