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Spice up your Bread

Spice up your Bread

Rita DeMontis, Toronto Sun
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October 12, 2011

Thanksgiving may have come and gone, but it's the true harbinger of holiday event to come! And for many, it means spending time with family and friends.

"Spending time with family is one of the most important things in life," says Linda Haynes, ACE Bakery's co-founder, and author of The ACE Bakery Cookbook and the More from ACE Bakery cookbook. "Being able to cook and come together over a meal is even better."

Here's one of Hayne's delightful recipes from her first cookbook you'll certainly want to clip and save for the upcoming party season. For more info, check out Acebakery.com.


Ten minutes prep time and 15 minutes in the oven the buttermilk gives this cornbread a rich, deep flavor, and the jalapeño pepper contributes a nice bite.

1 cup (250 ml) cake flour
1 1/4 cups (300 ml) cornmeal
4 tsp. (20 ml) baking powder
1 tsp. (5 ml) kosher salt
1 egg
1 3/4 cups (420 ml) buttermilk
1/4 tsp. (1.2 ml) hot chili powder
6 Tbsp. (90 ml) unsalted butter, melted and cooled to room temperature
1 1/2 cups (375 ml) corn kernels from about 2 cobs (or frozen and defrosted)
1 tsp. or more (5 ml+) minced, seeded, green jalapeño pepper
1 Tbsp. (15 ml) vegetable oil

Preheat the oven to 425F (220C). Warm an 8- to 10-inch (20- to 25-cm) iron skillet in oven while mixing batter.

In a medium-sized bowl, sift together flour, cornmeal, baking powder, and salt. In a small bowl, lightly whisk together egg and buttermilk. Pour buttermilk mixture into flour mixture and stir with a wooden spoon until blended. Sprinkle chili powder into butter and then mix into batter. Stir in corn and jalapeño.

Carefully remove hot skillet from oven and place on stove over high heat. Pour vegetable oil into skillet. When it is heated and easily coats bottom of skillet, add batter and smooth top. Turn heat down to medium and cook for about one minute; this will give cornbread a nice crust. If you prefer a softer crust, take skillet off heat immediately. In either case, place it back into oven for about 15 minutes. Test with a cake tester or skewer. Cornbread should rest in the skillet for 5 minutes before you turn it out. Cut into pie-shaped wedges and serve warm.

Makes one 8-inch to 10-inch round

COOK'S TIP: You can substitute 1 1/4 cups (300 ml) homogenized milk mixed with 1/2 cup (125 ml) yogurt or sour cream for buttermilk.Enter at least one paragraph of text here. Enter this text just like you were typing on a typewriter, or copy text from a word processor.

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