We made vegetarian chili this week. And what goes better with chili than cornbread? This cornbread is moist and just a tiny bit sweet with a nice kick from red pepper flakes. It’s my own recipe, inspired by and bastardized from two smitten kitchen recipes. This cornbread would go well with any other hearty stew and it would also be delicious toasted and smeared with butter and honey. I think next time I’ll make it without any flour, because I don’t think it was necessary.
Buttermilk Cornbread with a Kick
- 1.5 cups cornmeal
- 1/2 cup flour (or leave out the flour and use 2 cups cornmeal)
- 1-2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- optional: 1 tsp red pepper flakes
- 1 egg
- 1.25 cups buttermilk
- 2 tbsp sunflower oil (or other neutral oil)
- optional: 1 small can sweet corn, drained
- Preheat the oven to 400F (200C). Grease a loaf pan. Whisk together the dry ingredients. Separately, combine the wet ingredients and then add them to the dry ingredients. Stir until just combined. Spread into the pan and bake for 20-25 minutes, until a knife inserted comes out clean.