Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 2 large eggs
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
- 2 pasilla chilies, roasted, peeled, seeded, and chopped
Special equipment needed:
- 9-inch square baking dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, cornmeal, baking powder, salt, baking soda, black pepper, and cayenne pepper.
3. In a separate bowl, whisk together the melted butter, honey, and eggs until smooth.
4. Add the buttermilk to the wet ingredients and whisk until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Fold in the shredded cheddar cheese and chopped pasilla chilies.
7. Pour the batter into a greased 9-inch square baking dish.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cornbread cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 19g
Carbohydrates: 47g
Protein: 9g
Sodium: 680mg
Sugar: 21g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar.
- You can use any type of chili pepper you prefer instead of pasilla.
Variations:
- Add cooked and crumbled bacon to the batter for extra flavor.
- Add chopped jalapeños for extra heat.
- Use a different type of cheese, such as pepper jack or gouda.
Tips and tricks:
- Roast the pasilla chilies over an open flame or under the broiler until the skin is charred, then place them in a plastic bag for a few minutes to steam. This will make them easier to peel.
- Don't overmix the batter or the cornbread will be tough.
- Serve the cornbread warm with butter and honey.
Storage instructions:
Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat leftover cornbread in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cornbread on a wooden cutting board or a rustic plate.
Garnishes:
Garnish the cornbread with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve the cornbread with chili, soup, or stew.
Suggested side dishes:
Serve the cornbread with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cornbread is too dry, add a little more buttermilk to the batter.
- If the cornbread is too wet, bake it for a few more minutes until it's fully cooked.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw eggs.
Food history:
Cornbread is a traditional Southern dish that dates back to Native American cuisine. It was originally made with cornmeal, water, and salt, and was cooked over an open flame.
Flavor profiles:
The pasilla chilies add a smoky and slightly spicy flavor to the cornbread, while the cheddar cheese adds a rich and savory flavor.
Serving suggestions:
Serve the cornbread as a side dish for a barbecue or picnic.
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