Looking through Weber’s Art of The Grill recently, I came across the recipe for Cast Iron Skillet Cornbread. It brought to mind the wonderful warm cornbread with jalapenos and red peppers that Pronto restaurant in Toronto used to serve, so I created the following adaptation. It makes one large round bread or two loaves.Print
A lovely side dish to stew or soup, Crumbled, it also makes a tasty topping for casseroles like Squash Lasagne.
- 150 g or 1½ c fresh or frozen corn kernels (about 2 ears of corn)
- 256 g or 2 c yellow cornmeal
- 195 g or 1½ c plus 2 tbsp all-purpose flour
- 50 g or ½ c sugar
- 1 tbsp baking powder
- 2 tsp baking soda
- 2 tsp kosher salt
- 3 eggs
- 242 g or 1 c milk
- 1 jalapeno chilli, minced, including seeds
- 1 red bell pepper, finely diced
- 127 g or 4 oz unsalted butter, melted
- Preheat the oven to 350°F.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. Mix well, breaking up any lumps with a whisk.
- In a medium bowl, whisk together the eggs milk, jalapeno, bell pepper and corn kernels. Add the wet ingredients to the dry mixture and stir with a wooden spoon until just blended.
- Melt the butter in a small bowl or saucepan. Pour the melted butter into the cornmeal mixture and stir with a wooden spoon until just blended.
- Pour the batter into a 10″ springform pan or two loaf pans lined with parchment paper. Place in the middle of the oven and bake until the cornbread is golden brown and a toothpick inserted in the centre comes out clean (25 to 30 minutes). Allow to cool to room temperature before removing from pan.
You can also bake the cornbread in a parchment-lined half sheet pan. Cut out rounds to make tea sandwiches and crumble the remainder for a casserole topping. Delicious!
- Serving Size: 8