Quick Corn Bread Recipe

Prepare a deliciously savory loaf of corn bread that’s flavored with jalapeno, or a mixture of chickpea, lime and cilantro.



From "Made at Home: Breads"
July 2015

Yield: Makes 3 loaves

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From choosing the right ingredients to achieving the right texture, Made at Home: Breads (Mitchell Beazley, 2013), by Dick and James Strawbridge, is the perfect guide to making flavorful breads for every occasion. In this excerpt from chapter 5 “Quick Breads,” learn how to serve up three loaves of delicious corn bread in one of three customized flavorings.

You can purchase this book from the Mother Earth Living store: Made at Home: Breads

Corn bread comes in many different shapes, sizes, colors and textures. We prefer making the slightly less healthy version, which is fried instead of baked. It’s absolutely delicious served with cured bacon and maple syrup, or with a barbecued rack of ribs. We've provided a few different flavoring ingredients to add to the basic mixture if you prefer a change.

Quick Corn Bread Recipe

Ingredients:

• 1 3/4 cups cornmeal
• 3 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 cup lard or bacon fat
• Scant 1/2 cup milk
• Scant 1/2 cup plain yogurt
• 2 eggs, beaten

Jalapeno Corn Bread
• 2 jalapeno chile peppers, finely diced

Fresh Corn Bread
• 1/3 cup corn kernels

Chickpea, Lime & Cilantro Corn Bread
• 1/3 cup canned chickpeas, rinsed and drained
• Zest and juice of 1 lime
• 1 tablespoon chopped fresh cilantro

Instructions:

1. Preheat oven to 400 degrees.

2. Put corn meal, baking powder, salt and any of your chosen flavoring ingredients in a large mixing bowl.

3. Melt half the lard or bacon fat in a saucepan over medium heat, then add milk and yogurt and heat until lukewarm. Pour into mixing bowl with beaten eggs and dry ingredients and stir with a wooden spoon until fully incorporated.

4. Meanwhile, melt the remaining lard or bacon fat in a flame-proof casserole dish or heavy oven-proof skillet until starting to smoke. Place 3 metal ring molds, about 4 inches in diameter, in pan and pour batter into molds.

5. Cook for 1 to 2 minutes then transfer to oven and cook for 20 minutes, until golden brown. Slice and serve warm or cold.

Find more recipes and advice for making homemade bread in 3 Quick & Savory Bread Recipes Without Yeast.


This excerpt is reprinted from Made at Home: Breads by Dick and James Strawbridge and published by Mitchell Beazley, an imprint of Octopus Publishing Group, 2013. Purchase this book from our store: Made at Home: Breads.