If you make chili, it is pretty much mandatory to serve cornbread alongside. You could put the cornbread on top of the chili and bake it, but then how would you be able to toast the leftover cornbread, butter it and then pour honey all over it to eat for breakfast?
Another reason for making cornbread? I have that gigantic jar of roasted red peppers to use up.
Here’s how I make cornbread.
Get the butter and melt it so it has time to cool down.
Meanwhile, get the dry ingredients together.
Mix them up.
This would be a good time to grate the cheese.
And to chop up some roasted red peppers.
Add half the cheddar to the dry ingredients.
Then start to get the batter together. Add the egg to the butter.
Then pour in the buttermilk/yogurt mixture.
Pour the wet ingredients into the dry ingredients. Work quickly, because this batter starts to expand before your eyes!
Add the red peppers and get the batter into the prepared pan.
Top with the other half of the grated cheese and get the pan into the oven.
Twenty minutes later.
Cornbread with Pimento and Cheddar.
The original recipe is here (my slightly altered version is below):
Cornbread with Pimento and Cheddar
4 Tbsp. (1/2 stick) unsalted butter, melted, plus more for pan
1 cup all-purpose flour
1 1/4 cups yellow cornmeal
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/4 cup plain yogurt
6 oz. sharp cheddar cheese, grated
2 – 3 oz. roasted red pepper (or pimentos), chopped
Preheat an oven to 375°F. Butter a 9-inch square baking pan.
In a bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
To make the batter by hand, in a large bowl whisk together the buttermilk and yogurt, egg and melted butter until blended. Add the flour mixture and stir with a large spoon just until evenly moistened. The batter will have some small lumps. Stir in half of the grated cheese and the red pepper.
Pour the batter into the prepared pan and evenly smooth the top with a rubber spatula. Sprinkle with the remaining cheese. Bake until the top is lightly browned and a toothpick inserted into the center comes out clean, about 16 minutes.
Transfer the pan to a wire rack and let the corn bread cool in the pan for 5 minutes. Serve warm. The corn bread can be stored in an airtight container at room temperature for up to 3 days. To rewarm the corn bread, wrap tightly in aluminum foil and heat in a 300°F oven for about 10 minutes. Makes 1 loaf.