On cold days like today, I love to hunker down with a piping hot bowl of chili and a big slab of this bread. Most of the trails I walk with the dogs or ride my horse on are off limits right now due to rifle season. Eleven more days to go. The beach is a safe place to go walk but Yee Gads – the wind packs a wallop to my core temperature. In addition to the wind, there was a sleet/hail combination last night. But thoughts of my cornbread kept me motivated to walk a mile down the beach and it felt amazingly good to turn around and have the wind at my back. This is a good time of year to work in the warm kitchen and our freezer is getting stocked with leftovers. When the snow begins to fly, we will be really thankful to have meals ready to go after a good ski!
I think the corn and cheese makes this recipe a standout over a basic corn bread.
1 cup cornmeal
1 cup flour
1 Tablespoon baking powder
1 cup buttermilk (since we aren’t big milk drinkers, I keep this powder in the fridge for recipes like this)
2 Tablespoons sugar/honey
3 Tablespoons melted butter
1 cup defrosted corn
1/2 cup grated cheese (cheddar/Colby-Monterrey jack/pepper jack)
Preheat oven to 350 degrees
Butter or oil your 8 inch square pan or 9 inch cast iron skillet
Mix dry ingredients in bowl, mix wet (milk, egg, sweetener, butter) ingredients seperately, stir them together until just incorporated, stir in cheese* and corn
*You can save a little cheese for the top if you desire
Pour batter into pan and bake for about 25 minutes until center is firm. This tastes delicious hot or at room temperature.