Breana Connor is one of my best friends, even though we rarely see each other. We first met at a program down in Valencia, CA the summer after my freshman year of high school. She was a dancer, I was a composer, we were roommates and fast friends. After the program ended, she returned to the East Bay and I to the City. Then she went off to school in New York, me to Boston, then she transferred to AUP. I visited her before my semester in Ghana and we galavanted around Paris for ten days. And now, she has graduated and moved back to San Francisco. She followed my baking and told me she likes cornbread, so this is my attempt at a welcome home/congratulations on graduating gift. I can't wait to see what adventures lie ahead for us!
The cornbread is moist and spicy and delicious. Would be great as a side dish to any number of things, especially chili of course. (Recipe from 101cookbooks)
3 tablespoons butter
1 teaspoon red pepper flakes
1 cup whole wheat pastry flour
3/4 cup cornmeal
1/4 cup brown sugar
1 tablespoon baking powder
1 1/2 teaspoons sea salt
1 cup buttermilk
1 large egg
2 cups corn
Preheat oven to 350ยบ.
In a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin or casserole dish. Place in the hot oven.
In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt.
In a separate bowl whisk together the buttermilk, egg, and corn.
Pour the wet ingredients over the dry and stir until just combined.
Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed.
Bake for 30 - 35 minutes or until the edges are golden and the center is just set.
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