Wednesday, October 30, 2013
Since it is officially chili season here, that means it is also cornbread season (leftovers for Thanksgiving dressing, anyone?) We have settled into two different recipes, Jim's favorite and mine. This is his, and it is a close second for me.
I could make a meal out of this all by itself and I have to stop myself after a piece (or two). I love it with goat butter, but it is wonderful with honey butter, too. A great side dish anytime of the year, but especially good right now!
CALICO CORNBREAD (8-10 servings)
1 cup AP flour
2/3 cup yellow cornmeal (not cornbread mix)
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
1/4 tsp pepper
2/3 cup nonfat buttermilk
1 (7 oz) can Mexicorn
1/2 cup fresh or frozen (and thawed) chopped onion
2 Tbsp butter or margarine, melted
1 egg, lightly beaten
Vegetable cooking spray
Place a 9" cast-iron skillet in a 450F oven 5 minutes or until hot.
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 4 ingredients; add to dry ingredients, stirring just until moistened.
Coat skillet with cooking spray; immediately pour batter into hot skillet. Bake at 450F for 20 minutes or until golden. Cut into 8-10 wedges.
Recipe Source: Cooking Light "Light and Easy Cookbook" (1997) p. 207