Cornbread

Bacon Cornbread

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I ate an entire cast iron skillet full in under 56 hours and I did not even feel bad about it; it was that scrumptious. This is a hybrid-type meal (believe me I made this cornbread a meal and snacks and dessert – If I could find a way to liquify it and retain the texture and the favor I would have consumed it that way as well). This cornbread was inspired by the first variation I tried which was Garlic Nation Cornbread. I had leftover buttermilk and needed to use it to avoid wasting food, so what better than making the cornbread with the bacon I forgot the first time around. The bacon cornbread I made last night did not use chilis and added bacon, shallot salt and cayenne and a small handful of Italian four cheese blend that needed using. I also adjusted this version to incorporate more buttermilk because it needed to be used – and I ended up liking the result more…but that could have been the bacon. Who knows? In theory this was kind of a use-everything-in-the-fridge-because-it-expires-VERY-soon cornbread. One that probably never needs to be made again considering my EXTREME lack of self control when portioning my servings of it. Let me know if you have any questions!

Note: Sorry for the lack of pictures on several recent posts. I got a new phone and lost all photos that were on it. Though in the case of the cornbread, I just wanted to eat it more than I wanted to photograph it.

Bacon Cornbread 

Serves – ONE if you are me, Eight if you have restraint 

17 ounces of favorite corn muffin mix (I used organic stone ground)

Three cups frozen corn kernels

One cup sundried tomatoes, chopped

Handful of favorite cheese (OPTIONAL can be left out – I just needed to use some up)

One can of hatch green chilis, chopped (OPTIONAL)

One cup crisped, thick cut bacon pieces

Ten garlic cloves, finely minced (USE MORE OR LESS TO TASTE)

Penzy’s Shallot Salt (OPTIONAL) or pinch sea salt

Pinch Cayenne (OPTIONAL)

Black Pepper to taste

Two eggs

One cup buttermilk, plus two or three tablespoons more if needed

half cup plus a tablespoon or two sour cream (I think I used significantly less)

Grease a cast iron skillet and crisp up the bacon, cutting into small pieces once done. Reserve grease (or use a napkin to soak up a little but leave the pan greased like I did) to use for baking cornbread. In a large bowl combine the corn mix, corn, salt, cayenne, pepper, sundried tomatoes, cheese, garlic, bacon and chilis and mix well. Add in the eggs, sour cream and buttermilk and stir until all elements are well incorporated. Pour thecornbread mixture into the greased skillet. Bake for about 25 minutes on 375 degrees (NOTE: Bake time will depend on baking vessel used and oven type – general rule is to bake until the top is golden brown, then check the inside with a toothpick. It should come out relatively clear). Cut into pie pieces and serve, preferably to more people than just yourself.

‘Garlic Nation’ Cornbread

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My friends and I had our Girls Christmas party this past weekend and it was wonderful! The food-theme somehow migrated to “Cajun/Southern” during our lengthy email chain (for which I am truly thankful) and it was Delicious! Our resident NOLA queen, Bonnie, made delicious gumbo; my favorite red-head Candice, made some pretty awesome Red Beans and Rice and brought some outstanding Venison boudin. And my favorite Bota-Box representative (aka Susanna!) asked if I could make cornbread (hence why I classified the theme as “/southern”). She has been unable to get her hands on her favorite recipe because the source refused to part  with the recipe (like me and my enchiladas). I told her sure thing, vaguely remembering a recipe for corn muffins that had appealed to me in Giada de Laurentiis’ Giada’s Kitchen cookbook. I decided I was going to make a whole corn, sun-dried tomato, hatch green chili cornbread with some cheese and played with the idea of adding bacon to the batter. This corn bread earned the name ‘Garlic Nation’ Cornbread after Sus dubbed it as such. What can I say, I love garlic and it was girls night so no pesky boys could tease us about our garlicky breath. I actually lost count of the number of garlic cloves I used (really I was just not paying attention), but it was somewhere in the vicinity of ten.

This was my first time making cornbread (at least in the past four years) and, honestly, I do not know why considering how delicious it is and how well it freezes. Clearly, I must remedy this…and maybe that batch will have some bacon in it.

Note: You can use your favorite cornbread cooking apparatus for baking this (i.e. cast iron, Pyrex, muffin tin, etc.) – I used a cast iron.

‘Garlic Nation’ Cornbread

Serves eight to ten

adapted from Giada’s Kitchen

17 ounces of favorite corn muffin mix
Three cups frozen corn kernels
One cup sundried tomatoes, chopped
Two-thirds cup aged cheddar cheese, shredded
One can of hatch green chilis, chopped
Ten garlic cloves, finely minced
Pinch Salt
Black Pepper to taste
Two eggs
Two-thirds cup buttermilk, plus two or three tablespoons more if needed
Two-thirds cup sour cream

In a large bowl combine the corn mix, corn, salt, pepper, sundried tomatoes, cheese, garlic and chilis and mix well. Add in the eggs, sour cream and buttermilk and stir until all elements are well incorporated. Grease a cast iron skillet and pour the cornbread mixture into it. Bake for about 25 minutes on 375 degrees (NOTE: Bake time will depend on baking vessel used and oven type – general rule is to bake until the top is golden brown, then check the inside with a toothpick. It should come out relatively clear). Cut into pie pieces and serve.

Grilled Ham and Cheese Cornbread Sammies with Cilantro-Jalepeno Pesto

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Over Easter weekend, D and I scored the jackpot (because his parents were generous enough to give us the leftovers) and bring home, not one, but two spiral hams. One was destined for soups (and had a hock the size of my forearm) and the other was destined to be enjoyed on its own – or maybe my favorite way – in sandwiches. My mom had given me these giant corn bread muffins a while back so I pulled them out of the freezer for a quick meal.

Cornbread sandwich

  • Two slices of corn bread, one side of each buttered
  • One thick slice of spiral ham
  • One slice of Fontina or Monterrey Jack cheese
  • Small handful of Arugula
  • Two slices Avocado

Assemble sandwich and place on a panini maker. Grill until nice, dark marks appear and cheese is melted.

Cilantro-Jalapeno Pesto

  • Half Bunch of Cilantro
  • One half of a roasted Jalapeno Pepper
  • One half of 1/4 cup grated Parmesan
  • One half of 1/4 cup Good Quality Olive Oil
  • Squeeze of lime juice if available

Combine all ingredients in a food processor and blend until smooth.

Serve with Tomato soup.