* This recipe comes courtesy of Oprah Winfrey’s 2017 Food, Health, and Happiness. See my earlier post.
This recipe is from Oprah Winfrey's 2017 Food, Health & Happiness book. Oprah writes: "I want to feel great. I want to look good. But I draw the line at giving up cornbread. Fortunately, I don't like it real thick. My cornbread is thin and crispy right around the rim. I like it when the edges sort of crunch in your mouth and there's a little bit of corn and jalapenos in there."
- Extra virgin olive oil cooking spray for pan (I used liquid olive oil)
- 1/4 cup diced yellow onion
- 1/2 cup fresh , canned or thawed frozen corn kernels
- 2 tablespoons seeded , finely diced fresh jalapeño peppers (*I diced pickled jalapeños from a jar)
- 1/2 cup all-purpose flour
- 2 teaspoons white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup stone-ground yellow cornmeal
- 3/4 cup regular buttermilk
- 1 large egg , beaten before mixing
Preheat to 400 degrees. Get two medium bowls ready. Dice the onion, rinse the corn and dice the jalapeños.
Coat a small nonstick skillet with olive oil or cooking spray and place over medium-high heat. Add the onion, corn and jalapeños and cook until the corn is lightly charred, about 5 minutes. Transfer the vegetables to a bowl to cool to room temperature.
Sift (? I just mixed all dry ingredients) together the flour, sugar, baking powder, baking soda and salt into a medium bowl. Add the cornmeal and whisk (mix by hand: why whisk?) to blend the dry ingredients.
In a separate medium bowl, whisk together the buttermilk, pre-beaten egg and oil. Pour those wet ingredients into the bowl of dry ingredients and stir until just until blended. Fold in the cooled corn mixture.
Coat a 10-inch, oven-proof cast-iron skillet with cooking spray and pour the cornbread batter into the skillet, smoothing the top with a metal spatula.
Place skillet or muffin tin in the oven and bake for 12 to 15 minutes, until the top is lightly golden and the top center is just firm to the touch. *Oprah says 15 minutes but I checked the cornbread at 12 minutes, just in case.
Remove skillet (watch out for the hot handle) or muffin pan from the oven and set skillet on a cooling rack. Cool slightly (about 5 to 10 minutes), then slice your corn bread "pie" into wedges while still warm. *I found cornbread muffins really needed about 8 minutes to cool or they fell apart.
* Note: I poured the mixture into muffin cups lined with paper baking cups and this worked well. If you go the cast-iron route, you might want to slightly pre-heat the pan, although Oprah doesn't suggest that. * Look for fine-grind cornmeal. I used plain ol' Purity cornmeal the first few times and it turned out great.
Last time, I tried Bob's Red Mill medium-grind cornmeal and it was too "gritty." I found cornbread muffins, as opposed to one cornbread skillet "pie," really needed about 8 minutes to cool or they fell apart. * I used 3/4 cup regular buttermilk, which is what the recipe calls for. If you use low-fat buttermilk, I wouldn't guarantee the results! *Oprah advises her cornbread will keep, wrapped in plastic wrap, in the refrigerator for up to a week. Ours lasted a few days; not sure I would leave it for a whole week. Muffins also froze well but, let's face it, cornbread really does taste best when it is fresh, warm, sliced and served with butter.