Spicy Cornbread
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 278, total fat 17 G., saturated fats 10 G., proteins 5 G., carbohydrates 27 G., fiber 3 G., cholesterol 86 mg, sodium 236 mg, sugar 3 G.
Calories 278, total fat 17 G., saturated fats 10 G., proteins 5 G., carbohydrates 27 G., fiber 3 G., cholesterol 86 mg, sodium 236 mg, sugar 3 G.
Flavorful cornbread has never been so delicious! Poblano pepper and ground coriander soften the heat of cayenne and black pepper. Pour the batter into a hot cast-iron skillet for a crispy crust. Serve cornbread as a side dish with meat and gravy or in place of regular bread for dinner, and be prepared for its savory flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups stone-ground cornmeal
- 2 teaspoons of sugar
- 1.5 tsp baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 0.5 tsp of soda
- 10 tbsp unsalted butter
- 1 poblano pepper, seeded and thinly sliced
- 2 cloves garlic, chopped
- 1 cup of sour milk or kefir
- 2 large eggs
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Recipes with similar ingredients: corn flour, chili pepper, eggs, sour milk, kefir, ground cayenne pepper, coriander, cornbread
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a large bowl, combine cornmeal, sugar, baking powder, cayenne pepper, coriander, salt, pepper, and baking soda.
- In a 10-inch cast-iron skillet, melt 8 tablespoons of butter over medium-high heat, then transfer to a small bowl and set aside. Return the skillet to medium-high heat, add another 1 tablespoon of butter, and once melted, add the poblano pepper and cook until softened, about 4 minutes. Add the garlic and cook until softened and golden, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
- Mix the sour milk with the eggs and the reserved melted butter. Pour it into the cornmeal mixture and knead until smooth. Set aside a few pieces of poblano from the bowl, then mix the remaining pepper and garlic mixture into the dough.
- Add the remaining butter to the skillet and melt, swirling it to coat the bottom (if your skillet is slightly cool, reheat it over low heat). Turn off the heat and pour the batter into the skillet. Top with poblano slices and bake until the bread springs back when lightly pressed with a finger, about 20 minutes. Serve the cornbread warm or let it cool to room temperature.
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