So what do you serve with chili? Kind of silly, right? Kind of like asking, “What do you serve with peanut butter on bread?” In case you are not catching my drift – cornbread is what you serve with chili. Oh and beer. Duh.
The question becomes, which cornbread? I already have two favorites but I thought it was time to try a third recipe. If you want very full-flavored cornbread with lots going on, I can whole-heartedly recommend Ina’s version. It is the one to make for a crowd since you will end up with a ton of it. But if your appetite is more on the delicate side, I wouldn’t use that recipe. It’s a meal in and of itself.
I thought I would try Holly B’s recipe and jazz it up by doing the Pesto Parmesan option listed in the book. The nice thing is that the pesto stays in a small area so I could taste the bread on its own as well to truly asses where it stands in my cornbread book. The verdict? Very delicate and cakey. So much so that as Randy went to take a bite, it basically crumbled right into his chili, which isn’t necessarily a bad thing. I liked baking it in a pie dish and that each wedge had a little dollop of pesto at its end. I also liked the Parmesan sprinkled over top. Maybe I’ll try that with my other favorite version which comes from The Joy of Cooking. Recipe coming some time soon.
One Year Ago: Chocolate Chip Cupcakes
Holly’s Favorite Corn Bread
With Love & Butter
Makes 8 wedges
¾ cup stone ground cornmeal
1 cup flour
1 tbsp. baking powder
1 tbsp. honey
¼ tsp. salt
1 cup milk
½ cup (1 stick) butter, melted
8 tsp. pesto
¼ cup freshly grated Parmesan cheese
Preheat the oven to 375°F with the rack in the middle of the oven. Butter a 9- to 10-inch glass pie plate.
Place all the ingredients except the pesto and cheese in a medium bowl and mix, by machine or by hand, until just combined. Scrape down the bowl once or twice. Smooth the batter into the pie dish. Evenly blob 8 teaspoons of pesto around the edge of the batter, so that each wedge of cornbread will show a bit of green at the base. Scatter the whole dish with the Parmesan. Bake 15 minutes, rotate the dish, and bake for 5 to 10 minutes more or until the top is light brown and a toothpick comes out easily. Cut into 8 wedges and serve.