Cornbread with a smattering of feistiness. Check out this recipe by The Bald Baker himself, Cy Ynares!
Preparation Time: 10-15 minutes
Baking Time: 30-35 minutes
Serves: 5 to 8
3 loaf tins
260 grams fresh milk
3 pieces extra-large eggs, lightly beaten
225 grams unsalted butter, melted
8 grams salt
170 grams yellow cornmeal
125 grams sugar
15 grams baking powder
360 grams all-purpose flour, sifted
40 grams scallions, chopped
15 grams fresh red Thai peppers, chopped
150 grams sharp cheddar, grated
75 grams honey
1 Preheat oven to 177 °C. Grease the loaf tins.
2 Combine the milk, eggs, and butter in a bowl.
3 Combine the salt, cornmeal, sugar, and baking powder in a separate bowl and mix. Add the flour with the scallions, red Thai peppers, and cheddar.
4 Slowly pour the milk mixture until lumps are dissolved.
5 Pour the batter into the loaf tins evenly. Smooth the top portion of the batter and bake for 30-35 minutes.
6 Cool and serve warm with a generous drizzling of honey.
This recipe was originally published in the April-May 2016 issue of Breakfast Magazine.