I always forget to buy cornmeal it seems, so Sunday I saw it in the market, and grabbed it.  I like it for its texture and flavor.  And I love cornbread.  Since school begins again tomorrow, I decided to go ahead and make a nice dinner that will carry over into lunch for a day or two.  Meatloaf, cornbread, salad.

There are all sorts of theories about “Northern” versus “Southern” cornbread, with the former being with yellow corn meal and a bit of sugar, while the  latter is made in an iron skillet using white corn meal.

This is a recipe for “Golden Northern Cornbread.”  And another.  Don’t forget to look up cornbread on Epicurious, either.

Here is a recipe for “Ben’s Southern Cornbread.”  Here is an article called “The Great Corn Divide.”  And here is another recipe for Southern cornbread.

Corn has been a staple ingredient in Tex-Mex, Mexican, and Southwestern cooking for a long time – after all, corn originated in the Americas.  So there are other variations of cornbread still to be found.

My version is decidedly a Southwestern-style, as it has green chilis, cheese, and corn in it.  For what it’s worth, here is my recipe.

Naomi’s Southwestern Cornbread

Preheat oven to 350-375 F.

1 c. flour
1.5 c. yellow cornmeal
1 T. sugar
1 T. baking powder
pinch of salt

Combine all of the above together in a large bowl.

1 stick sweet butter
1 large, fresh pasilla pepper, chopped up (you can use other peppers, as hot as you like, and perhaps some onion as well)
1 c. corn (fresh is best, but I used frozen today)

In pan, melt butter, saute peppers and corn. Even if corn is frozen, put it in with the peppers and butter and break apart. Saute till tender.

1 c. milk (can be a combination of milk, cream, yogurt, buttermilk, and water to equal a cup – good way to do it if you are short any one ingredient)
2 eggs

Beat together until well blended. Dump into corn-flour mixture. Stir in a bit, then follow it up with the butter-corn-pepper melange, and finally the grated cheese.

1/2 c. grated Jack cheese (I like a bit of cheese in cornbread – makes it nicely moist.  Use more if you like it gooey!)

Pour into greased bread loaf pan. Bake 30-40 minutes until done. Turn out onto wire rack to cool. Serve plain, with butter, or reheat on skillet in morning, to toast.



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