Char’s Sweet & Spicy Cornbread

‘Tis the Ontario corn season, and I’m here for it! Straight off the cob (slathered in butter of course), tossed in salads or homemade salsas, or in cozy cornbread!

If you’re looking for the perfect accompaniment to a mixed green salad and/or a piece of chicken or fish off the grill, this cornbread might just be your answer!

It whips up in little time and is the perfect excuse to use up any extra corn on the cob you may have from last night’s dinner. Not sure about you, but I always cook too many cobs! (Alternatively, you can use frozen, and thawed, corn kernels).

Fresh herbs add a punch of fresh-summery-flavour + it’s a good excuse to use up any leftover fresh herbs you may have from other recipes = cornbread flavour explosion win!

What to do with any leftover cornmeal? My Peach & Blueberry Upside Down Cake is a must try! Click here for recipe.

Ingredients

• 2 eggs
• 1 cup (250 mL) milk
• 1 (250 mL) cup fine cornmeal
• 1 cup (250 mL) all-purpose flour
• ⅓ cup (75 mL) granulated sugar
• 2 tsp (10 mL) baking powder
• ½ tsp (2 mL) chili flakes optional (for a milder hit of heat you can use ½ tsp (2 mL) chili powder
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) melted butter (I prefer salted)
• 1 cup (250 mL) charred corn kernels
• 1 cup (125 mL) chopped mixed herbs such as: parsley, basil and dill

Directions

1. Preheat oven to 400 F (200 C). Line an 8 x 8-in baking pan with parchment paper on the bottom and up the sides of pan
2. Using a fork, whisk together eggs and milk. Set aside.
3. In a large bowl stir together dry ingredients. Add egg/milk mixture and melted butter and stir together until just combined (you can use a fork or rubber spatula). Stir in corn and chopped fresh herbs until evenly combined. Try not to over mix.
4. Pour batter into prepared pan and smooth top. Bake in center of preheated oven for about 20 minutes or until the top is lightly golden and a toothpick inserted in center comes out with no crumb.
5. Cut, serve and enjoy! Makes 12 servings.

Delicious & Doable Tips:

~ no fresh herbs on hand? Add 3 tbsp (45 mL) prepared pesto to batter instead.
~ for an extra kick of heat, add ¼ cup (60 mL) finely diced pickled jalapeno peppers to batter.