Piquant Cornbread

Name: Piquant Cornbread
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 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

Serves
serves 8

TODD COLEMAN

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

Ingredients

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

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Instructions

Step 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.