Corn Bread is a regular and a big hit in my house. Often served with soup or a chunky tomato dip , it is a quick dish to make , especially on days when I have to work with a limited stuff available in the pantry. I love the golden bread specked with reds and greens sparkling on my plate. To my eye it seems like an exquisite piece of art . I make these in the form of mini cakes . K calls them Sunshine cakes ! This recipe was given to me by an ex colleague G , who would bake it for us on a large cast iron skillet every other week.
Makes 6 mini cakes
1/2 cup of cornmeal
1/2 cup of All purpose flour
1/2 cup of corn , and 1/2 cup of chopped red pepper and broccoli(together)
A pinch of salt
A teaspoon of baking powder
1/4 cup of Parmesan Cheese
1 tablespoon of sugar
1/2 teaspoon of cayenne pepper or 1 teaspoon of red pepper flakes
1/2 cup of buttermilk
1 large egg
2 tablespoons of vegetable oil
You Know the grind , Pre heat the oven to 375 F mix all the dry ingredients and then add the veggies .
In a separate bowl add all the wet ingredients and mix well .
Mix both the wet and dry ingredients into a smooth batter.
Spoon the batter into the cake pan and bake it for about 20-25 minutes or until firm.
Variation: You can either bake it a 9 X 9 cake pan for about 20-30 minutes .Check by instering a toothpick to see if its done . It the toothpick comes out clean then the bread is done.
Also if you are using a muffin pan, instead of mixing in the cheese , you can top the batter with the parmesan cheese . The tops will be golden , almost crusty. Serve with Soup or any chunky dip of your choice.
Corn Bread Served with a Creamy Tomato Soup