Cornbread... a great combination of flavors and textures. To eat by itself or toasted with butter and honey.
A holiday dinner staple. No Thanksgiving dinner is complete without a cornbread on the table. This cornbread has 2 twists: corn kernel, and chili flakes.
The problem with the cornbread is that it dries up very fast if left unwrap on the counter! Please wrap it as soon as you are done with dinner. Do not slice it until the very minute you are sitting down for dinner.
You have no chili flakes, no worries! Replace it with a smaller quantity of paprika or chili powder. Can easily be done without them too.
Makes: 1 loaf 10x5, or 3 small Prep time: Cook time:
- 125 gr All-purpose flour
- 145 gr Cornmeal
- 25 gr Sugar
- 2 tsp Baking powder
- 1 tsp Chilli flakes
- ½ tsp Salt
- 1 u Egg, lightly beaten
- 235 gr Sour cream
- 110 gr Buttermilk
- 40 gr Olive oil
- 100 gr Corn, floured
- Preheat the oven to 400 °F. Butter a 10×5-inch loaf pan.
- Whisk flour, cornmeal, sugar, baking powder, peppers and salt together in a large bowl.
- In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil. Stir the wet ingredients into the dry ones, mixing until just barely combined. Spread the batter in your prepared and bake for 40 minutes.
Why? We flour the corn kernel for them not to sink at the bottom of the loaf. When we flour them they integrate with batter/// The sour cream is what makes the loaf moist.