Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped canned ancho chilies
Special equipment needed:
- 9-inch cast-iron skillet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Place the cast-iron skillet in the oven to heat up.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, cumin, smoked paprika, and cayenne pepper.
3. In a separate bowl, whisk together the honey, melted butter, vegetable oil, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Stir in the buttermilk, cheddar cheese, and chopped ancho chilies.
6. Remove the hot skillet from the oven and pour the batter into the skillet.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 640mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 9g
Protein: 9g
Substitutions for ingredients:
- You can use any type of shredded cheese you prefer instead of cheddar cheese.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add 1/2 cup of cooked and crumbled bacon to the batter for a smoky twist.
- Substitute the ancho chilies for jalapeños for a spicier cornbread.
- Add 1/2 cup of canned corn kernels to the batter for a sweeter and more textured cornbread.
Tips and tricks:
- Make sure to preheat the cast-iron skillet before pouring in the batter to ensure a crispy crust.
- Don't overmix the batter, as this can result in a tough and dense cornbread.
- Let the cornbread cool in the skillet for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cornbread in the microwave for 10-15 seconds, or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cornbread in the cast-iron skillet for a rustic look, or slice it into wedges and arrange them on a platter.
Garnishes:
Top the cornbread with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Pairings:
Serve the cornbread as a side dish with chili, soup, or barbecue.
Suggested side dishes:
- Roasted vegetables
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the cornbread is too dry, try adding a bit more buttermilk or honey to the batter.
- If the cornbread is too wet, try reducing the amount of buttermilk or adding a bit more flour to the batter.
Food safety advice:
- Make sure to cook the cornbread until it reaches an internal temperature of 200°F (93°C) to ensure it is fully cooked.
- Store leftover cornbread in the refrigerator if you plan to keep it for more than 3 days.
Food history:
Cornbread has been a staple in Southern cuisine for centuries, dating back to the Native Americans who first cultivated corn. Ancho chilies, which are dried poblano peppers, are commonly used in Mexican cuisine and add a smoky and slightly sweet flavor to the cornbread.
Flavor profiles:
This cornbread is savory and slightly spicy, with a subtle sweetness from the honey and a smoky flavor from the ancho chilies.
Serving suggestions:
Serve the cornbread warm with butter or honey on top for a delicious and comforting side dish.
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