As this week’s focus is on cornbread sides, I experimented with a few cornbread recipes of my own. I made a jalapeño and cheese corn bread muffin, but I didn’t like how it turned out, so I tried another corn bread, but I played around with the ingredients. And you know what? It didn’t turn out half bad. 🙂
I wanted something soft and cheesy, but textured together, like when the cheese bubbles up on top and melds together with the corn bread grits itself and the flavors are meshed into one. I stuck to yellow corn meal and flour for the base, but I added things like nonfat Greek yogurt and a bit of oil and threw in a few eggs into the mix! The result was THE ABSOLUTE PERFECT SIDE TO ANY BBQ MEAT DISH! I had to serve pork ribs with my spicy cheese cornbread with some peach/marmalade jam.
CHECK OUT HOW I MADE IT BELOW!
I know we here at Plate By State are pretty adventurous and experimental when it comes to trying out our own new recipes and creating old dishes with a twist, but to those readers out there new to cooking or just starting out, I hope you aren’t afraid to try and experiment on something if you’re curious. It almost, more often than not ends up being a terrible idea, but hey, at least you tried it, right? 😉 Haha, just kidding. Jokes aside, this cornbread wouldn’t have turned out the way it did if I didn’t just go for it. Honestly, I just said to myself, you know what – I will put a cup of this Greek yogurt AND cut up all this JALAPEÑO CHEESE and bake it all in here together. It will be the most GLORIOUS CORNBREAD MAN HAS EVER MADE! And, lo’ and behold… the golden greatness you see pictured below WAS and IS so SO GOOD; even Olive the Pom loves it.
How it’s done.
- 4 EGGS
- 1 CUP YOGURT
- 1 CUP CORN MEAL
- 1 CUP FLOUR
- 1.5 TSP SALT
- 1 TSP BAKING POWDER
- 1/2 CUP OIL
- 3 TBS WATER aka 1.5 OZ
- CHEESE. ALL OF THE CHEESE. I used Jalapeno cheese and traditional cheese. You can use Feta cheese, or garlic n’ herb cheese, Havarti or other cheese. Really, any cheese will do.
PREHEAT OVEN TO 500F before you begin!
Alright, let’s get to baking this spicy, cheesy cornbread, yo!
- In a big bowl, mix 4 EGGS.
- Add 1 CUP YOGURT to the mix.
- Add 1 CUP CORN MEAL
- Add 1 CUP FLOUR, 1.5 TSP SALT and 1 TSP BAKING POWDER
- Add 1/2 CUP OIL
- Add 3 TBS WATER aka 1.5 OZ
- Mix all those ingredients up there together. Mix it all up in that one big bowl.
- Cut up some cheese into cubes or weird geometric shapes. You can use any cheese you like, but I used this jalapeño cheese and traditional cheese pictured below. Hard cheese like feta cheese works too. JUST ADD THE CHEESE. ALL THE CHEESE!
- Once all the mixture is nicely stirred, leave it to the side for a bit. Now, it’s time to prepare the baking pan.
- PREPARE THE PAN. I baked it in a glass baking dish (about 2inches deep). I brushed the bottom and edges of the pan with oil (you can use butter or non stick pam. Then, I sprinkled a bit of flour on top of the oil to cover just the top layer. Gently dust it lightly on top of the oiled and greased pan or baking tray.
- Pour the mixed cornbread batter into the baking tray/dish/pan.
- By this time the oven should be preheated nicely at 500 degrees Fahrenheit. Immediately lower the temperature of the oven to 380 degrees Fahrenheit.
- Put the cornbread into the oven and leave it to bake for about 20minutes.
- After about 20 minutes, CHECK THE CORNBREAD. Do the toothpick test. Stick the toothpick (or chopstick or fork or knife) into the cornbread and see if there’s any residue. If it’s clean, it is done and ready to be taken out to cool down. If it’s still sticky, then leave it in there for a bit longer. You should see bubbling cheese just bubbling over the top of the cornbread. I like to leave it in a bit longer in the oven until the tops of the bread is a bit crusted and the cheese is a bit burned so it’s crunchy and tasty textured. See series of photos below.
- When you take it out of the oven, let it cool a bit. Then, cut it up and serve it with some jam, yogurt, and ribs with some BBQ sauce. It’s the perfect addition to your meal. Or, it’s a great little snack with some tea too.
Hope you enjoyed this dish as much as I enjoyed experimenting making and eating it!
Until the next recipe adventure,
Anne Appétit! 😉