This has been a good week, some parts of which I will elaborate on later, but the last few days have been… well, important. Since last week, we’ve gone to Mammoth with some friends to snowboard in gorgeous conditions, I decided to resign from my job to take a risk and pursue what I love doing, AND we were nominated for Saveur’s Best Food Blog Awards in the Photography Category. I am simply exstatic for Hugh, as this further legitimizes my compliments of how talented he is. Let’s be honest, you would not be here if it were just me and my prehistoric point and shoot. The fact that our name is up there with the popular kids of the blogsphere, is quite the compliment. There are so many talented people mentioned. I know it is annoying to sign up with your email address, but we would really appreciate it if you’d vote. Pretty please? I’ll share cornbread?
And yes, I know I said I quit my job and that begs a few questions, but we’ll talk about that another time. This is Hugh’s day, and the man loves cornbread. I would diagnose him with a minor case of obsessive compulsive disorder. Turkey chili and cornbread find their way into his week more often than most of us would consider normal. We have been trying to create a healthier cornbread, and after many attempts, this is one of those foods you can’t cut too many corners on. The recipe here is about as light as we’ll go without sacrificing the greatness that is cornbread. It has bursts of texture with the studs of corn, green chiles and background sharpness of the cheddar. Go partake before it’s too warm outside for foods like this.
CAST IRON CORNBREAD // Serves 8-10
1 Cup Whole Wheat Pastry Flour
3/4 Cup Cornmeal/Polenta
1/3 Cup Honey
3 Tbsp. Butter, melted
1 Tbsp. Baking Powder
1 Tsp. Sea Salt
1 Cup Buttermilk
1/2 Cup Grated Cheddar Cheese (plus a bit for the top)
1/2 Cup Green Chiles (canned)
3 Tbsp. Fresh Chives, Chopped
1 Large Egg
1 3/4 Cups Corn, fresh or thawed frozen
Oven to 350′
1.Put a 10-12” cast iron pan in the oven to warm up. If you are using another type of dish (I suggest ceramic or glass), don’t worry about warming, but wipe the inside with a little butter.
2. Whisk together the flour, cornmeal, honey, baking powder and salt. In a separate bowl whisk the egg until fluffy, then add the buttermilk, green chiles, chives, cheddar, melted butter and corn to combine. Pour the wet ingredients into the dry and stir until just combined.
3. Remove the skillet from the oven and swirl a pat of butter to cover the bottom. Fill the pan with the cornbread batter into an even layer and sprinkle a lil cheese for good measure. Bake for 30 – 40 minutes on the middle rack, or until the edges are golden and the center is just set.
by Sara
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