April 2, 2017
If you like smoked or grilled food, chances are you like cornbread. I've made cornbread from mixes, but it usually comes out a little sweet for my liking. I make this version that has no flour in it, just cornmeal for a base. It has a nice coarse texture, but is still tender & makes a great side dish for ribs, BBQ chicken, pulled pork, chili & most Mexican dishes. You can trust me... everyone knows Canadians make the best cornbread!
Serves: 8 to 12
Another fabulous recipe brought to you by Guest Home Chef: The Old Fat Guy Food Blog. Not only is Old Fat Guy a master of the grill, he also offers a myriad of other delicious recipes & even has loads of videos. I hope you'll visit his website & try some of his lip lickin' recipes: http://oldfatguy.ca/.
1 Mix cornmeal, sugar, baking soda and salt together. Set aside.
2 Put lemon juice in a container, add the cream & stir. Stir in eggs, yogurt, water and vegetable oil to the cream till well combined. Cover and set aside in the refrigerator.
3 Put the peppers and cheese in a container in the refrigerator.
4 When it is time to cook the cornbread, preheat an oven or smoker to 350 F.
5 Spray an oven safe ten inch skillet with cooking spray.
6 Mix the dry ingredients, the liquid ingredients and the cheese mixture together just until moist. A few lumps are fine.
7 Pour the batter into the skillet and bake for 30 minutes. A toothpick should come out clean when inserted into the centre.
8 Cut into wedges and serve warm.
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