Double Corn Bread with Chipotle Cheddar and Sundried Tomatoes
The main course was so packed with veggies I wanted to pick a side dish that would complement that dish rather than compete with it. I thought this corn bread recipe was a fun twist on plain corn bread and that it could stand on it's own rather than competing with the main dish.
2015 Christmas Recipes:1.) Pomegranate Arancini with Goat Cheese Fonduta
Recipe from the Kitchn.
-1 1/4 cups yellow cornmeal
-3/4 cup all-purpose flour
-4 teaspoons baking powder
-1 tablespoon sugar
-1 teaspoon coarse salt
-1/8 teaspoon coarsely ground black pepper
-2 large eggs
-1 cup buttermilk
-1/4 cup plus 2 tablespoons flavorless vegetable oil
-1 cup fresh corn kernels (from 2 ears)
-1/2 cup plus 2 tablespoons coarsely shredded chipotle cheddar
-2 tablespoons finely chopped olive oil-packed sun-dried tomatoes, rinsed and drained
-1 tablespoon finely chopped fresh Italian parsley
In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and black pepper, and stir to mix together thoroughly. In a second large bowl, whisk together the eggs, buttermilk, and ¼ cup of the oil until blended. Stir into this second bowl the corn, 1/2 cup of the cheese, the tomatoes, and the parsley.
Add the buttermilk mixture into the dry ingredients and fold together until combined.
Grease a 9 inch pie pan and pour the batter into the pie pan. Sprinkle the remaining two tablespoons
Bake for 25 minutes at 400 degrees, or until the top is golden. Serve hot or at room temperature, cut into wedges.
Dave and I both enjoyed this corn bread a lot, especially with the Italian Wedding Soup from yesterday. I think it could have used a little bit more tomatoes and parsley in the batter to help round it out a little more, but the chipotle cheddar cheese (mine was a Sargento tasting) add a nice hint of heat and additional flavor.