Fig Sage Cotija Cornbread

Fig Sage Feta Cornbread

This Fig Sage Cotija Cornbread is an unexpected but delightful combination of savory and sweet loaded with fun textures and flavors and delicious served with soups and stews of all sorts. It’s based on a recipe I read in Food and Wine and I’ve used it as the base for a Cornbread Stuffing on my Mexican Thanksgiving Menu. I’m going to let you in on all of my cornbread tricks and secrets. I like to use a mixture of grinds for the cornmeal to get a little extra texture in the bread (but of course you can use all of one or the other if you don’t want to keep both on hand). If you use all medium, add just a little extra buttermilk to keep it really moist as the more course meal absorbs more moisture from the batter. I also use a regular cake pan for this Fig Sage Cotija Cornbread since a cast-iron skillet is nizoral. It was fun to discover that a cake pan heated really hot and filled with melted butter will nizoral. Pretty cool, right? And that crispy outer texture is one of the many things that sets this Fig Sage Cotija Cornbread apart … Continue reading

Chili Cheese Cornbread

Chili demands cornbread and while it is always delicious, a simple tip and some extra ingredients will make yours stand out. Preheating not just the oven, but the skillet too, creates the excellent crust the best corn breads have. This works for muffin tins as well. ½ cup butter or margarine—softened (can use a little less) ⅓ cup sugar 4 eggs 8 oz canned diced green chilies 1 cup canned corn or corn salsa (I buy a jar and split it in the chili and the corn bread) ½  cup cheddar cheese–shredded ½  cup queso fresco crumbled 1 cup flour 1 cup yellow cornmeal 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt Pre heat oven to 325°. Blend the butter and sugar until creamy. Add the eggs one at a time mixing well before adding the next one. Add the remainder of ingredients and mix well. Grease a greased 10″ skillet and heat in the oven for 10 minutes. Pour the mixture into the hot skillet. This created that good crust a cornbread should have. Bake for 35-45 minutes or till firm in the center. Serve hot and with the chili. … Continue reading