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Ingredients
2 cups cornmeal
1 1/2 cups flour
2 tbsp butter
2 large eggs
1 tbsp baking powder
1 tsp salt
2 cups milk
One 14 oz can creamed corn
1/3 cup sugar( more if you prefer a sweeter cornbread)
1/3 cup chopped scallion
1/4 cup chopped Fresno chilies
8 tbsp melted butter

In a large bowl mix the flour, cornmeal,salt, baking powder. In another bowl mix the eggs with the creamed corn and milk until combined. Add the liquid mixture to the dried mixture, then add the melted butter, chilies and scallions and gently mix until combined. In a cast iron skillet add the two remaining tbsp of butter and melt. Once hot add the cornbread mixture to the skillet then immediately  place in a 350 degree oven and bake for 30 minutes or until the toothpick inserted comes out clean. Allow the cornbread to rest 15 minutes before slicing.

Compound butter ingredients
1 stick room temperature unsalted butter
1 tbsp of finely chopped Fresno chili(more if you prefer hotter butter)
2 tbsp honey
1 tbsp finely chopped garlic
Salt and pepper to taste

Add all the above ingredients  to a food processor and pulse until everything is combines.
Remove mixture from the food processor and place in the refrigerator until ready to use.
Put as much as you like on your cornbread and enjoy!


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