This has been a good week, some parts of which I will elaborate on later, but the last few days have been... well, important. Since last week, we've gone to Mammoth with some friends to snowboard in gorgeous conditions, I decided to resign from my job to take a risk and pursue what I love doing, AND we were nominated for Saveur's Best Food Blog Awards in the Photography Category. I am simply exstatic for Hugh, as this further legitimizes my compliments of how talented he is. Let's be honest, you would not be here if it were just me and my prehistoric point and shoot. The fact that our name is up there with the popular kids of the blogsphere, is quite the compliment. There are so many talented people mentioned. I know it is annoying to sign up with your email address, but we would really appreciate it if you'd vote. Pretty please? I'll share cornbread?
And yes, I know I said I quit my job and that begs a few questions, but we'll talk about that another time. This is Hugh's day, and the man loves cornbread. I would diagnose him with a minor case of obsessive compulsive disorder. Turkey chili and cornbread find their way into his week more often than most of us would consider normal. We have been trying to create a healthier cornbread, and after many attempts, this is one of those foods you can't cut too many corners on. The recipe here is about as light as we'll go without sacrificing the greatness that is cornbread. It has bursts of texture with the studs of corn, green chiles and background sharpness of the cheddar. Go partake before it's too warm outside for foods like this.
CAST IRON BUTTERMILK CORNBREAD // Serves 8-10
You can skip both the green chiles and cheese if you prefer, with no other changes. A gluten free all purpose flour can be used in place of the pastry flour to keep this cornbread free of the glutens.
1 cup whole wheat pastry flour
3/4 cup cornmeal
1/3 cup cane sugar, plus a little sprinkle for the top
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
3 Tbsp. neutral oil (avocado, grapeseed etc.)
3 Tbsp. unsalted butter, melted
1 1/4 cups buttermilk
2/3 cup grated cheese (white cheddar or goat cheddar)
1/2 cup mild green chiles (4 oz. can, drained)
3 Tbsp. fresh chives, chopped
1 cup corn kernels, fresh or thawed frozen
Oven to 360'
Generously grease a 10” skillet with butter.
Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the oil, butter, buttermilk and eggs until combined and fluffy. Add the cheese, green chiles, chives, and corn to combine. Pour the wet ingredients into the dry and stir until just combined.
Tip the batter into the pan and sprinkle a lil sugar on top for good measure. Bake for 30 - 40 minutes on the middle rack, or until the edges are golden and the center is just set.