Red-Chili Cornbread
Mar 3rd, 2012 by Em-i-lis
Summary: I found this recipe in the NYTimes Magazine; it was adapted from Marco Shaw at Eno Restaurant and Market in Durham, NC.
Ingredients
- 1 c yellow cornmeal
- 1 c all-purpose flour
- 1 T baking powder
- 1/4 c sugar
- 1 T ancho-chili powder
- 1 tsp salt
- 1 T minced fresh sage
- 1 dried red chili, seeded and cut into small pieces
- 1 c buttermilk
- 1/3 c EVOO
- 4 T unsalted butter, melted
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 400 and butter a 9″ cast-iron skillet, deep pie dish, or cake pan.
- In a large bowl, sift together the dry ingredients. In a medium bowl, combine remaining ingredients.
- Add liquid mixture to the dry one and stir until just combined. Pour into pan and bake 20-25 minutes.
Cooking time: 20-25 minute(s)
Number of servings (yield): 8
My rating
