Cornbread Varieties

And so it starts….the on and off endless weeks of rain. It’s actually a nice change in the weather. More rain – more time indoors and more time to test out some recipes!

I tried out a cornbread recipe for the Corniest Corn Muffins that I found on a food blog online. This is another Dorie Greenspan recipe. I did make a few minor modifications to the recipe by using a different oil and adding a bit of mexican cheese. I thought the muffins tasted excellent right out of the oven. After a few hours they were beginning to dry out but would taste okay if you ate them with something that contained some sort of moisture. I am not sure how they will taste after a day.

Dorie Greenspan’s Corniest Corn Muffins

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels

I replaced the corn oil with canola oil. Corn oil has more saturated fat and a lower smoke point than canola oil. I also added about a 1/4 cup of mexican cheese. Preheat the oven to 400 degrees F. Lightly oil a muffin pan. Mix all the dry ingredients in a bowl, then in a separate bowl, mix all the wet ingredients. Then add the wet ingredient mix to the dry ingredient mix. Add the cup of corn last – it’s okay if the mix is lumpy. Without waiting, split the mixture between the muffin pan containers and bake for about 15 minutes or until the muffins just start to brown and a toothpick comes out clean when inserted.

Another Cornbread Variety

With the help of family that was visiting for Thanksgiving, we also made a cornbread – more of a tex-mex style cornbread that was phenomenal. It was borrowed from a friend (Renu) of the family.

Phenomenal Tex-Mex Corn Bread

1 cup Yellow Corn Meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil (replace with canola oil)
1 large egg, lightly beaten
1 can cream of corn
1/4 cup chopped pickeled jalepeno peppers
1 cup mexican cheese

Preheat oven to 400°F. Grease 8-inch square baking pan. Combine meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil, corn, cheese and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

I actually preferred the family referred recipe to Dorie Greenspan’s. The addition of the creamed corn, the jalapenos and cheese added great texture to the cornbread. It was tasty, moist and textured….three great qualities for a side that remains a side unless it has the added ingredients mentioned above. In fact, the phenomenal tex mex cornbread was so good that it inspired me to think about making an Indian Gujarati dish that has a similar texture but completely different taste (and also different ingredients) called Handvo (pronounced ‘han – da – vo’). Once I figure it out, I’ll post it.


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