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Adventures in the Kitchen and on the Road

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Southwest Corn Bread

One of the dishes that I had wanted a cast-iron skillet for was corn bread. It just seemed like the thing to do. But even though I received a skillet for Christmas a few years ago, I had not made skillet corn bread. So when I was thumbing through Ciril Hitz's book, Baking Artisan Pastries and Breads, I saw this recipe and immediately set about making it.

I sprayed the skillet with cooking oil spray and placed it in the cold oven for the pre-heating step. I didn't have a convection oven so I just used a regular oven at around 350-375F. Garnished the top with a little more cheddar cheese. My boyfriend B was a little thrown by finding the corn kernels in the bread and didn't think it added anything. But I liked that texture and I was happy with how this came out so I'll be making it again.

small photo of the finished cornbread

Southwest Corn Bread

Yield: One 9" pan for corn bread or 12 small muffins
Baking Temperature: 360F (182C, gas mark 4) convection mode
Baking time: 20 to 25 minutes

(optional) 15 strips bacon (150g) [I skipped bacon since we didn't have any]
1 1/4 tsp all-purpose or bread flour (156g) [used all-purpose flour]
2 tsp baking powder (7g)
1/4 cup granulated sugar (25g)
1/4 tsp salt (3g)
3/4 cup cornmeal (136g)
2 eggs, whole
1/4 cup vegetable oil (54g)
1/2 cup whole milk (128g) [used 1% milk]
3 Tbsp maple syrup or honey (50g) [used honey]
1/2 cup corn kernels (215g) [accidentally used about 1 cup kernels from 1 small ear of corn]
1 cup sharp cheddar cheese, grated (75g)


  1. Preheat a convection oven to 360F (182C, or gas mark 4). Prepare baking forms (cake pan or muffin tins) with nonstick baking spray.

  2. Saute the bacon, if using, in a heavy skillet until cooked, remove from the pan, and let rest on several paper towels to absorb excess fat. Dice into small pieces.

  3. Sift together the flour, baking powder, granulated sugar, salt, and cornmeal into a mixing bowl and set aside.

  4. In a large mixing bowl, whisk together the eggs, vegetable oil, milk, and maple syrup or honey.

  5. Stir the dry ingredients into the egg mixture until a smooth consistency is achieved.

  6. Carefully fold in the corn, grated cheese, and optional cooked bacon.

  7. Pour the batter into the prepared baking forms and garnish with some additional cheese, corn, or fire-roasted peppers.

  8. Bake in the preheated convection oven for 20 to 25 minutes, until golden brown on top.

  9. Remove from the pan and allow to cool on a wire rack.

bigger photo of one piece of cornbread

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I make a similar bread called Mexican Cornbread with whole kernel corn and jalapenos, but not sugar...never sugar. Looks Yummy!

No sugar? I had heard that cornbread in the south didn't use sugar but...that seems so sad to leave out the sugar. I should try it once just to see how it tastes I guess.

For real southwestern corn bread you need to add chopped jalapenos. :)

B doesn't much care for jalapenos but more importantly, we didn't have any in the house. And I really did see the recipe and immediately go try to make it :-)

I should give it a try but if I put jalapenos in Robin won't touch it either. :\

Corn bread is one of those great foods that everyone can experiment on and come up with their own way of making it. One of the guys at work makes his with creamed corn and sweetened condensed milk - it's great. I'm pretty sure the folks at the local deli make theirs with a measure of yellow cake mix. Bacon, cheddar cheese, jalapenos - those all sound like fabulous additions.

Yeah...I think I'm more open to trying different things with cornbread now. I had been making the plain cornbread using the recipe on the canister of cornmeal. Sweetened condensed milk? Yellow cake mix? I've never heard of such additions. They kind of scare me but I might try that condensed milk idea just to see what that tastes like since I"m curious.

Cornmeal is a weakness of mine. I love cornbread soaked through with butter and honey. Mmmmmnnnnnn.

I had a roommate from Tennessee who slathered molasses on his cornbread. I thought it would be too much but I was wrong. Now I want to try it with butter and molasses :)

This one is darn tasty & the corn is optional too :)

Cheesy Peppers Corn bread

1 1/2 c. cornmeal
1 c. canned cream-style corn
1 c. buttermilk
1/2 c. vegetable oil
2 eggs, beaten
1 tbsp. baking powder
1 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce
2 Jalapeno peppers, seed & minced (fresh by choice caned if one must)
1/4 c. onion, finely chopped
2 tbsp. green pepper, minced
1 c. (4 oz.) Sharp Cheddar cheese, shredded

(optional: 1/2 cup Tasso Ham http://en.wikipedia.org/wiki/Tasso_ham & where I get mine http://www.cajungrocer.com/advanced_search_result.php?keywords=tasso&x=0&y=0 I use the COMEAUX'S but all are good.)

Combine all ingredients except cheese in a large bowl; stir well. Pour half of mixture into a hot greased 10-inch iron skillet; top with cheese. Add remaining cornmeal mixture. Bake cornbread at 450 degrees about 30 minutes or until done. Yield 10 to 12 servings.

mmm...that sounds pretty good (though I'm less keen on the idea of including green peppers). Never heard of Tasso Ham but it sounds fabulous. Thanks for the recipe!

The corn stick tins would be ideal for this.

Y'know...I saw corn stick tins at a yard sale a few months ago and didn't know what the tins were. But now I know and I didn't buy them :P

Different than plain old cornbread.

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