CORNBREAD

This summer has been a non-stop flurry of activity in our house. We are just back from a super rafting trip down Cataract Canyon.   There was white water, but mostly I floated down the Colorado like Cleopatra on the Nile, stopping ever few hours to be lavishly fed. We did sleep in tents, but it was hardly roughing it.
 
Next, certain members of the family (not me) are climbing Mt Whitney, and I have been asked to provide cornbread for the first nights chili dinner. Fine. I can't go with you, but I can send my muffins. How is this fair? 
 
I am making these in muffin form for easier trasport via backpack, but this same batter is easily made in a brownie or loaf pan and served by the square. Or use a round cake pan and serve wedges.
You might also like to omit the cheese, chili and corn, and serve them with honey and jam. 
 
INGREDIENTS
 
2 cup all-purpose flour
1 TB. baking powder
1 tsp. kosher salt
2 cups cornmeal
8 oz. (2 sticks) butter
[1/4] cup honey
2 eggs
2 cups buttermilk
1 cup Monterey jack, grated
1/4 cup chopped green chilies, (or one small can, drained)
1 cup corn kernels, fresh, frozen, or canned and drained
 
METHOD
 
1. Preheat oven to 375˚F. Coat muffin pan cups and top surface with pan spray, line with muffin cups. Sift together the flour, baking powder and salt. Stir in the cornmeal, and set aside.
 
2. Beat together butter and honey until creamy. Add eggs one at a time. Add the dry ingredients alternately with the buttermilk. Stir in cheese, chilies, and corn.
 
3. Fill muffin cups to the rim with muffin batter.   Bake at 375˚F until risen and golden brown, about 20 minutes. A pick inserted into the middle muffin should come out clean.

Cool for 15 minutes before removing. Store airtight at room temperature for 2 days, or freeze for up to 2 weeks.
 

 

 

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Autumn Recipes