It is Grandma's Recipe and it is GOOD.
My trainer, he is something. He loves food, and gets excited when I bring him lemon cupcakes, his favorite. I sometimes wonder how he enjoys his desserts and competes in body building competitions. Well he does believe in moderation and asks me to enjoy everything.
We have a mutual love for food. And yes, we do talk about food every once in a while when training. Hey, when I am working my shoulders, the thought of a good bread afterwards is the only thing which makes me finish my sets.
He kept bragging about his grandma's cornbread and I kept bothering him to pass the recipe to me. He did, and I am so thankful to him and his grandma.
Made a couple of adjustments, cut down on butter a tad bit and left the sour cream, but it is so good.
It's moist, has a crunch from the fresh corn, slight spice from the jalapenos and a light onion flavor from the chives. It is so so good as a side.
SKILLET CORNBREAD
(Easy Corn bread with fresh white and yellow corn, mixed in with jalapenos and chives. Moist and full of flavor.
Serves 4
Prep time - 10 minutes
Bake time- 30 minutes
Ingredients:
3/4 cup cornmeal
1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt or accordingly
1 large egg
1/2 cup buttermilk
1/2 stick or 1/4 cup butter
1/4 cup sugar
2 jalapenos finely diced
1/2 cup yellow corn
1/2 cup white corn
1 tsp finely chopped chives and some for garnishing.
Method:
1. Preheat the oven to 350 degrees.
1. Mix cornmeal, all purpose flour, baking soda and salt in a large bowl.
2. Mix the egg and buttermilk separately and keep aside.
3. In a skillet, add the butter and melt it. Add sugar in the butter and let it melt. Add jalapenos, both the corn and fry for couple of minutes. Turn of the heat, let cool.
4. Add the corn butter mixture and egg, chives and buttermilk mixture to the flour and incorporate it.
5. Pour it in the same iron skillet and bake for 30 to 35 minutes in a 350 degree oven.
Serve warm and ENJOY!!
Note: Add 1/4 cup of sour cream for extra moistness
If you see the top browning faster, just put a foil over it, and it will come out perfect.
You can bake in a baking dish or any oven proof dish.
(Easy Corn bread with fresh white and yellow corn, mixed in with jalapenos and chives. Moist and full of flavor.
Prep time - 10 minutes
Bake time- 30 minutes
Ingredients:
3/4 cup cornmeal
1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt or accordingly
1 large egg
1/2 cup buttermilk
1/2 stick or 1/4 cup butter
1/4 cup sugar
2 jalapenos finely diced
1/2 cup yellow corn
1/2 cup white corn
1 tsp finely chopped chives and some for garnishing.
Method:
1. Preheat the oven to 350 degrees.
1. Mix cornmeal, all purpose flour, baking soda and salt in a large bowl.
2. Mix the egg and buttermilk separately and keep aside.
3. In a skillet, add the butter and melt it. Add sugar in the butter and let it melt. Add jalapenos, both the corn and fry for couple of minutes. Turn of the heat, let cool.
4. Add the corn butter mixture and egg, chives and buttermilk mixture to the flour and incorporate it.
5. Pour it in the same iron skillet and bake for 30 to 35 minutes in a 350 degree oven.
Serve warm and ENJOY!!
Note: Add 1/4 cup of sour cream for extra moistness
If you see the top browning faster, just put a foil over it, and it will come out perfect.
You can bake in a baking dish or any oven proof dish.
. Copyright 2013 - Food
Howdy Ash!
ReplyDeleteI didn't know you had a Southern girl trapped inside you?
This skillet cornbread is authentic Southern comfort food, it literally screams "YEEHAW!"
;-)
This skillet cornbread looks magnificent, delicious ingredients and all so warm and inviting!
ReplyDeleteCheers
CCU
P.S Unfortunately, I have lost around 1000 subscribers on my blog, and I have no idea how, so if you were subscribed, would you be able to resubscribe? Thank you!
I am imagining you guys working out and chatting about cornbread... I like the image! :) This cornbread looks so REAL and RUSTIC, just the way it should always be. Beautiful.
ReplyDeleteThis looks spectacular! Beautiful rustic clicks.
ReplyDeleteTwo types of corn, jalapenos and chive in this bread! Sounds Fab lady! Your trainer is lucky to get homemade goodies from ya!
ReplyDelete@Mike- who knew right..:)
ReplyDelete@ Guru Uru- Thanks my dear. Sorry to hear that..ofcourse will resubscribe now..tc
@Daniela- :)..we do talk a lot about food, it's fun.
@Angie- thanks
@Sashi- it is so good. It's so nice to cook for people who love food right?..
love cornbread with jalapenos, the fresh corn kernels are definitely a great addition! your pics are always awesome just by themselves!
ReplyDeleteWhat gorgeous pictures. I like this version, i'll give it a try, without the eggs. I somehow cannot get the idea of egg in this. cake, yes. Savory breads, muffins, umm- no.
ReplyDeleteAsha I love cooking in akillet, and this cornbread look amazing!!!xo
ReplyDeleteI want to make something just like this! I have so much polenta in my fridge-two bags of it that I need to use it :)
ReplyDeleteWhat a beautiful cornbread! Certainly, one of the prettiest I've ever seen so far! Perfect for colder weather and the holidays!
ReplyDeleteLove how you used two kinds of cornmeal and jalapenos - I love a little spice!
ReplyDeleteDelicious Cornbread. I haven't got any success in the cornbread love the spicy version.
ReplyDeleteWow the skillet bread looks delicious and the spicy kick.. :-)Really looks pretty in the skillet Ash. Loved the pics!
ReplyDeleteThis is my hubby's kinda food! He's a Southern boy :) Loving this jalapeño cornbread and I love my cornbread with fresh corn kernels too. Super delicious. Just need a bowl of chilli and we're set!
ReplyDeleteThe cornbread looks scrumptious. Thanks for sharing this great recipe.
ReplyDeleteA trainer who loves food, loves to talk about food and eat food, is my kind of trainer! Plus, what a great recipe. Looks delicious. I was just having some chili the other night wishing I had some good cornbread with it.
ReplyDeleteThis looks so wonderful, I think I could be happy with just it by itself, Ash!
ReplyDeleteMaybe I'm your grandma! That's exactly how I make it too. GREG
ReplyDeleteI love a good piece of cornbread and yours looks and sounds delicious.
ReplyDeleteCooking cornbread in a skillet is the way to go! I love the addition of jalapenos and chives. This gal loves a little heat in her food. Pinned. Thanks so much for sharing, Ash!
ReplyDeleteSo funny to imagine that you are having a foodie talk when working out.
ReplyDeleteJust looking at the gorgeous pictures makes my mouth water, this cornbread
looks so yummy.
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ReplyDeleteSkillet cornbread is the best! Love the crisp crust on the bottom. And I like that you use way more cornmeal than white flour. I sometimes add whole corn kernels to my cornbread too - makes for such a nice texture. Super recipe - thanks.
ReplyDeleteSo fun that you have a trainer who believes in doing things in moderation. Love the corn bread, it looks great.
ReplyDeleteI am pinning this right now, going to make this week and enjoy for days after. This looks like the most perfect cornbread in the world!
ReplyDeleteGreat trainer, giving you recipes while you do your reps. lol This looks delicious, as cornbread is one of the ways to my heart!
ReplyDeleteOh wow, I'm sure this is the most beautiful cornbread I've ever seen! You made something so simply looks so gorgeous! That's simply amazing and the work of art! :)
ReplyDeleteI love it that you talk food with your trainer! My physical therapist and I used to discuss cupcakes all the time. He had a HUGE sweet tooth.
ReplyDeleteCornbread is one of my favorite soup accompaniments! I love the spice in this. Can't wait to try it!
This skillet recipe is truly fabulous! Looks awesome!
ReplyDeleteJust in time for Thanksgiving and in a skillet so rustic.
ReplyDeleteYou know I'm taking this one to dinner. Thanks, Asha!
Thank You my friends.
ReplyDeleteYes, isn't it nice to have trainers who like to eat?..:)
@Amy-thanks love, very sweet of you.
@Colette- I can't wait for you to try this out, enjoy.
Wow, a bread recipe from your trainer's grandma...speak of travelling recipes :-) Btw, what are you training for? I had started gymming to loose my postpartem pounds, loved it initally, then got bored of the routine and sorta stopped now and I can see my pounds returning...boo!
ReplyDeleteI love this recipe though, gotta try it sometime.
looks sooooo delicious Asha. My brother is making cornbread for thanksgiving, I sent him your recipe just in case he changes his mind of using his own. :-)
ReplyDeleteDelicious cornbread!
ReplyDeleteWhat size skillet did you use. Made it, flavor was great, but was very thin. Thinking that the skillet might have been a bit wider. If so, will this work if I double the recipe?
ReplyDeleteSounds like you have a great trainer. My trainer just told me the other day "When you need to eat snack, don't eat anything that's not from ground"... I was like WHAT?! Basically eat some food that's not processed? Eat fruits etc instead of healthy bars or cereal... if they don't grow from the ground then don't eat it... I simply can't follow such strict diet!! :D I rather want to eat your grandma's special cornbread! ;)
ReplyDeleteThis looks amazing! I'm going to try to make it for friends tomorrow. I love the use of the chives to decorate the top. Did you put them on at the beginning of the 30 minute bake, or near the end? I don't have time to do a test myself!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteI featured and linked to your delicious recipe to a post on my blog, “How to use stale bread + 24 stale bread recipes!”
ReplyDeleteYou can find it here: http://loveandduckfat.com/use-stale-bread-recipes/.