Cheddar Corn Bread
I have always wanted to bake corn bread. And so, I try to search online if Bobby Flay has a nice recipe. He does - and here's the original recipe's name - Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread.
Then, I look at the list of ingredients.
If I spend half a day cooking that dish and ignoring my toddler, he will declare "war" on me. So, I just bake the corn bread. Hahaha.
So, here's the original recipe's link.
I've adapted the recipe to bake my first humble corn bread. :)
Note: I have halved the ingredients' amount
1 stick unsalted butter, room temperature (I used 120g)
1 cup ground cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 large egg, lightly beaten
1/2 teaspoon salt
1 cup buttermilk
1/2 cup finely grated cheddar cheese
1/2 tablespoon honey
1. Preheat oven to 200°C. Grease a loaf tin.
2. In a food processor, combine butter, cornmeal, flour, baking powder, egg, and salt. Process 20 to 30 seconds, until just mixed, fold in half of the cheese.
3. Pour in the buttermilk, remaining cheese, and honey, and process for 20 seconds more.
4. Pour into the prepared loaf tin, and bake for 35-40 minutes, until firm to the touch and golden. Cut into squares.
|Aiya, cracked top.|
|I plan to make cornbread stuffing with these! :)|
I'm linking this post to Cook like a Star (Bobby Flay) organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out, and Grace from Life can be simple.