One of the few recent food happenings I have actually gotten a photo of is this cornbread. It’s my adaptation of a recipe that my Mom has made since I was little. It came from one of my elementary school teachers, Ms. Bené. We made it during our creative retreat this year, actually twice, it was a hit! It’s a sweeter-style cornbread, what in the US we call “Northern” style. I’ve given it a Southwestern twist as well. It’s great with blue cornmeal, if you can find it, and pretty awesome with some chiles inside as well.
Northern Arizona Cornbread
In a large bowl, mix well:
1/2 cup (1 stick) melted butter
2/3 cup sugar
1 cup buttermilk, and 1/2 teaspoon baking soda
-or- plain milk and no soda
The buttermilk gives a nice flavor, but it’s not necessary. Either way, you can add a dash more milk for a very moist cornbread.
Pile on top of the liquids in the bowl:
1 cup blue cornmeal (or yellow if you can’t find blue.)
1 cup whole wheat flour (you can use white or a mix if you prefer)
1/2 teaspoon salt
2 teaspoons baking powder (at sea level, at 7000′ I use 1 1/4 tsp)
Stir just until blended.
Optional: remove the stems, centers, and seeds from 3 roasted green chiles. Cut into thin strips, and stir in just before baking. This adds a delicious bit of spiciness, but leave out if you are serving the cornbread along with other hot foods, which it goes really well with! Chile time is coming again soon!
Scrape into a heavy baking pan. Any size 9 x 9″ or bigger will work, the cornbread will just be a little thicker or thinner. Bake at 350˚ F for about 20 minutes, until a toothpick inserted in the center comes out clean. It should be a little bit brown around the edges and golden on top, although with the blue corn it can be harder to see. Enjoy!