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Author Notes: A very moist cornbread with seasonal ingredient like ramps. Jalapenos add a nice touch of spiciness to it. —PistachioDoughnut
Serves: 6 as a side
1 cup (medium-grind cornmeal)
1 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup butter
11/2 cups buttermilk, use more if needed
2 eggs, at room temperature
1/4 cup honey or 1/4 cup sugar
2 cup ramps slighlty roasted
1 cups fresh or frozen corn kernels
1 Jalapeno finely chopped
- Whisk in cornmeal to the buttermilk and leave it to rest for 10 mins or till you prepare other ingredients. Preheat the oven to 350°F.
- Clean and chop the ramps thoroughly. Heat a large saute pan to medium and coat the bottom with 1 to 2 tablespoons of butter. Add the ramps and cook them until they are slightly brown or sauteed. Season with salt and set aside.
- Sift together the flour, baking powder, baking soda and salt and set aside.
- In a large mixing bowl, add the whisked eggs, one at a time. Add the melted butter, honey, sugar and cornmeal/buttermilk mixture and mix until smooth. Add the chopped Jalapeno as well.
- Add the flour mixture and stir until combined and then gently stir in the corn kernels, mixing them until the ingredients are evenly distributed.
- Grease two tablespoons butter in a 8 or 10 inch round cake pan (you can also use a cast-iron skillet). Pour in the batter, spreading it evenly and sprinkle the sauteed ramp evenly over the top.
- Bake for about 30 minutes, or until the cornbread is firm and springing (the baking time will depend on the size and type of pan) and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Corn