I’ve been asked on multiple occasions for my cornbread recipe. Amusingly, while writing this up, I realized the original contains nightshades. I’ve made this cornbread recipe hundreds of times by now, and literally never made it as intended, with ham and Jalapeño peppers.
That means, technically, this is the first recipe I modified to be nightshade free. If you come across a copy of Dana Jacobi’s The Best of Clay Pot Cooking, I can’t recommend it enough. Never have I encountered such a small volume with so many recipes worth making.
And yes, I can get this in the oven in 5 minutes. The kitchen needs to be uncluttered enough, and I have to be in the flow, but I’ve done it more times than I can count.
1 cup finely ground yellow cornmeal
1 cup all-purpose flour
1 generous tablespoon brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 medium or large egg
1 cup buttermilk
3 tablespoons olive oil
1Set the oven to 425 degrees and grease an 8 by 8 baking pan with a bit of your oil.
2In a mixing bowl, combine the dried ingredients.
3Make a hole in the dry ingredients, and crack in the egg. Add the buttermilk and oil and whisk together with a fork, making sure the egg is well mixed with the other liquids. Then widen your mixing circle to combine fully with the dry ingredients. Don’t over mix.
4Using a rubber spatula, transfer the mix to the baking pan, distributing evenly.
5Bake until done, usually between 20 and 30 minutes.