Instagram Post 4/27/2020
👨🍳 Cooking in the Time of COVID 👨🍳
(Click on any image to view it in high resolution.)
Continuing my freezer excavation, I unearthed some coarse stone ground yellow cornmeal which inspired me to whomp up a batch of my tried and true cornbread. It calls for finely chopped jalapeño peppers, cilantro leaves, and scallions (the green bits you see in the top chunk), whole corn kernels, grated cheddar cheese, buttermilk, eggs, butter and more, of course. The first photo represents an attempt to show all three facets of the calorific comestible: the top chunk displays its fluffy, super moist interior, the bottom flaunts a crispy edge and a peek at the golden top.
The cast iron skillet (which has been in my family for years) just out of the oven.
A perfect release. Upside-down orientation shows the crispy bottom: GBD, golden brown and delicious!
Stay safe, be well, and eat whatever it takes. ❤️
Any chance you could publish the recipe?
I’m flattered that you asked! It’s my own recipe, so I’d need to translate it into something a normal person could follow! Like right now, it says, “add some chopped cilantro, scallions, and jalapeño to the blue bowl”. Not terribly helpful!
Rich, the cornbread looks delicious and sounds nutritious. Except maybe for the butter rightfully slathered on a piece when hot out of the oven. Thanks for the inspirations.
Thanks, Pauline!