Yellow Pepper and Rosemary Cornbread

Cornbread is always a treat – the perfect mixture of savory and sweet with a pleasantly grainy/crunchy texture.  The herbiness of the rosemary adds a level of complexity that’s missing from a standard mix, and the sweetness of the yellow bell pepper means that you can get away with using less sugar than you would in other cornbreads without losing any of the sweetness of the final result.  The chunks of bell pepper also keep the loaf moist, unlike some of the desert-dry versions you find in some restaurants.

Because I’m me, I also topped the loaf with melted extra-sharp cheddar for a cheesy finish.  A slice goes well with an evening meal, packed with your lunch, or if you’re me, on its own as a quick breakfast while you’re running out the door.  Next time I make this I think I’ll either mix some additional cheese into the batter or add salt to the batter to add a little saltiness to the inside of the loaf, rather than just on the top with the cheesy crust.

On a totally unrelated topic, holy crap am I excited for the return of Game of Thrones on Monday!  Some friends are planning a seven-week series of watch parties rotating through our houses, and I’m already coming up with ideas for Game of Thrones-themed baked goods.  In looking around for inspiration I found a cookbook that I now want SO BADLY: feast your eyes on six recipes from Game of Scones: All Men Must Dine by Jammy Lannister.  Stay tuned for a new series of posts with watch party recipes – likely on Tuesdays, since we’re in Asia and can’t watch each new episode until Monday night after work.

Cornbread 4

Yield: 1 standard loaf
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon finely chopped fresh rosemary
  • 1 yellow bell pepper, diced
  • 2 large eggs, lightly beaten
  • ¼ cup granulated sugar
  • 1 cup low-fat buttermilk (I made my own by putting 1.5 tablespoons of lemon juice in a cup measure and filling the rest with milk)
  • ⅓ cup extra-virgin olive oil
  • 40g shredded extra-sharp cheddar cheese
Directions
  • Preheat oven to 425°F.  Spray the loaf pan with oil and set aside.
  • In a medium bowl, whisk together cornmeal, flour, baking powder, and baking soda.  Stir in the diced yellow pepper and rosemary.  Thoroughly coating the yellow pepper in the cornmeal and flour mixture will keep it from sinking to the bottom while the loaf is cooking.
Cornbread 1
My rosemary plant is little and I don’t want to kill it by harvesting too much, so I did about half a tbsp fresh rosemary, half a tbsp dried.
  • In a large bowl, whisk eggs, sugar, buttermilk and oil until combined.  Add flour mixture in two batches; fold until just combined.
  • Pour the batter into the loaf pan.  Bake for 15 minutes, then pull out and sprinkle the top of the loaf with the shredded cheese.

Cornbread 3

  • Put back in the oven for another 15 minutes, or until the top is golden brown and a toothpick inserted in center comes out clean.  Let it cool in the pan for 5 minutes and then move the loaf to a wire rack to cool completely.

Cornbread 6

 

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