Cornbread is a staple of Southern cooking, and it made regular appearances at our family table when I was growing up. I don’t remember my mother ever diverting from her standard cornbread recipe; it was always the same warm, comforting bread we enjoyed with beans and other foods.
Last week I planned to make a pot of spiced up beans using the ham bone from a recent Sunday dinner, and I wanted a spicy cornbread to go along with the beans. I used equal amounts of flour and cornmeal, but instead of buttermilk for the liquid I used plain yogurt, which gave a wonderful taste and texture. We only used one jalapeño this time, but I think we would use another next time for a little more kick.
I wish I could say that the jalapeños came from our garden, but we’ve run out of the stash we grew last year, though the scallions came from the pot I started in September and still have going in the kitchen. I just snip off the green part and leave the white in the ground, and they keep growing back. We’re planting scallions in our raised beds this year, so hope to have plenty of them.
This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am hosting this round, so please send your post to me at andreasrecipesgyo AT gmail DOT com by March 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.
[Updated July 2014.]
1. In the large mixing bowl, whisk together corn meal, flour, sugar, baking powder, and salt.
2. In the medium mixing bowl, whisk together the yogurt, eggs, and melted butter. Stir yogurt mixture into the dry ingredients until you have no more lumps, but don’t overmix.
3. Stir in 1/2 cup of the grated cheddar, the chopped jalapeno, and about 3/4 of the chopped scallions. Set aside for about 20 minutes.
4. While resting the batter, preheat the oven to 350° F/175° C.
5. Pour the batter into the prepared pan and smooth the top. Sprinkle on the remaining cheddar and scallions. Bake in the preheated oven for about 25 minutes, until a toothpick comes out clean. Remove from pan and cool on a wire rack. Cut into wedges and serve.
Equipment & Recipe Notes
large mixing bowl
medium mixing bowl
9-inch round cake pan, greased
You can substitute chopped canned jalapenos, just drain them well.
More Quick Bread Recipes
More Cornbread Recipes From Other Blogs
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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