Cornbread

This recipe comes from the Foodnetwork.ca 's  chef Donna Dooher. I've never really heard of her before but after trying this recipe I might just pay a little more attention. As soon as I found the recipe for Saucy Crockpot Pulled Pork I knew that it required several accompanying dishes, not least of all cornbread. I do believe on the evening in question Wil was using the laptop to stream a Red Wings game and so I turned to my trust iPhone and the various food apps I have downloaded as a source of inspiration.  I found several variations on cornbread, but as this was my first time I was looking for a basic recipe to begin with. I also liked the look of this one as it came alongside a chili recipe that I have book marked for later, and included jalapeno so how could I resist.

This recipe was a cinch to pull together and it produced some wonderful late evening smells in our apartment. I was a little hesitant and how would emerge from the oven, but I needn't have worried: it was a little crumbly and just right. It was the perfect addition to our meal and soaked up the juices of the pulled pork wonderfully. I would certainly make this recipe again, and not just for the fact that I now have half a carton of buttermilk just begging to be made into pancakes!

1 cup corn kernels

1 cup cornmeal

1 cup flour

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp fine salt

1 cup buttermilk

1/2 cup unsalted butter, melted

1 egg

2 tbsp jalapeno, finely chopped

Preheat the oven to 400 (200). Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes.

Combine the cornmeal, flour, baking powder and salt in a large bowl. In a separate bowl beat together the buttermilk, butter and egg. Combine the jalapeno and corn with the dry ingredients until evenly distributed. Fold in the buttermilk mixture until just combined. 

Pour the batter into a 23cm pan and bake for 30 minutes, or until a knife inserted comes out clean.