Cornbread, pepper and cheddar

Cornbread, pepper and cheddar

Cornbread, or cornbread, is a recipe from the southern United States. Often it is very sweet, even if it is served as an accompaniment to savory dishes. Moreover, it is the ideal accompaniment to a chili or red beans. Hot with butter on it, it’s really delicious.
To make it more suited to our tastes, I greatly reduce the sugar, in this case the honey. And because I love it, I flavor it with peppers. The ideal would be to use jalapenos, but you still have to find some. So I took a simple green pepper. And then you need cheddar. And with all that, I promise you a delicious time.

In addition, there is nothing easier to prepare. Admit that it would be a shame to deprive yourself of it.

Cornbread, chilli and cheddar:

150g corn flour
150 g of flour t 55
2 tsp baking powder
150g grated cheddar cheese
1 green chilli (according to taste)
250g fermented milk
2 eggs
80g melted butter
50g of honey

Preheat the oven to 170°C.

Mix the flours, baking powder and salt.

Cornbread and butter

Cut the pepper into small pieces.
Add the cheddar and the chopped pepper to the flours. To mix together.

Make a well and add the honey, melted butter and eggs.
Mix without insisting.
Add fermented milk. To mix together.

Pour this mixture into a greased mold (22/16).

Bake for about 40 minutes. Check with a wooden pick. it must come out dry, otherwise prolong the cooking a little.

Serve warm with butter.

Cornbread, pepper and cheddar

To finish: I had already proposed a cornbread recipe a long time ago (here). This one was made with polenta and although it was very good, the result was completely different. At that time, I did not know corn flour. Also not to be confused with cornstarch.
Corn flour is yellow and very fine.
It can be used to make very soft cakes like here. By the way, there is a photo of this flour, if you want to see what it looks like.
I find some at Grand Frais.

Fermented milk, by its acidity, makes it possible to obtain very soft cakes, when it is associated with baking powder or bicarbonate. It’s like the yogurt cake. You can do this by mixing 250 ml of milk and 1 tbsp of lemon juice.

Cornbread keeps well for a few days. You can also keep it in the freezer. Just toast it before eating it.

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