Corn bread is an autumn staple, coupling with chili, stuffing turkeys and siding bowls of soup. Why not expand its appeal with add-ons and stir-ins?
Jalapeno + Scallions + Cheese
Mince 3 seeded jalapenos. Grate 6 oz. sharp cheddar cheese. Slice scallions to make 1/3 cup . Stir all ingredients into the batter at the end. Sprinkle with cotija cheese crumbles when baked.
Lemon + Blueberry
Add 1/4 cup sugar to the batter. Zest one lemon. Gently stir 1 cup blueberries with 1 tsp. flour, add lemon zest and berries to the batter. Sprinkle the batter lightly with sugar and bake.
Cranberries + Pecans
Stir 1 cup chopped cranberries with 1 tsp. flour. Chop 1/2 cup pecans and fold berries and nuts into the batter after mixing wet and dry ingredients.
Slice one medium onion. Melt 3 Tbsp. butter in an iron skillet and arrange the onion slices in the pan. Cook slowly over medium-low heat until the onions brown. Pour in batter and bake. Invert to serve.
-Preheat your oven and your skillet—grease the skillet and put it in the oven while you mix the batter.
-Use stoneground meal for better flavor and texture.
Editor’s Fave Cornbread Recipe
2 cups stoneground cornmeal
• 1 tsp. salt
• 2 tsps. baking powder
• 1/2 tsp baking soda
• 1 cup buttermilk
• 2 eggs
• 1 cup creamed corn
• 2 Tbsp. butter
Preheat oven to 425 and place a 10” skillet in the oven. Combine the buttermilk, eggs and creamed corn. Combine the dry ingredients and add to the egg mixture. Stir to combine. If the batter is too thick, add a bit more buttermilk. Put the butter in the hot pan and tilt it to coat evenly. Pour in the batter and bake until the top springs back to the touch—about 25 minutes.