sourdough cornbread

This sourdough cornbread definitely has a sour tang to it.  At first I wasn't sure I liked it, but my coworkers were so crazy about it that I reconsidered and now I quite like it.  Plus, I usually have sourdough discard in my fridge to use up, so this is a win-win.  It stays moist longer than many cornbreads, and it freezes well.

From here.

Ingredients

• 1 ¹⁄₂ cups cornmeal (225 grams)
• 1 ¹⁄₂ tablespoons sugar
• 1 ¹⁄₂ teaspoons salt
• 1 cup milk
• 1 ¹⁄₂ cups sourdough starter (345 grams @ 230 per cup)
• 1 ¹⁄₂ teaspoons cream of tartar (or 3 tsp vinegar)
• 1 ¹⁄₂ teaspoons baking soda
• 2 eggs, slightly beaten
• 6 tablespoons butter, melted

Directions

1. Grease up a well seasoned, 9 or 10 inch iron skillet and place in oven while it preheats.
2. Preheat oven to 425 degrees.
3. Combine the cornmeal, sugar and salt in medium bowl.
4. Scald milk and pour over cornmeal mixture.
5. When mixture is room temperature, add remaining ingredients and mix well.
6. Pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown.
   

cornbread made with yogurt

I had some starting-to-turn yogurt and wanted cornbread and found this recipe which is SO GOOD.

1 cup yellow cornmeal (160 g)
1/4 cup all-purpose flour (40 g)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

 
1 egg, lightly beaten
1 cup yogurt
1/2 cup milk
3 T canola oil
1 T honey

In a large bowl, combine the dry ingredients. In another bowl, combine the egg, yogurt, milk, oil and honey. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 16-20 minutes or until a toothpick comes out clean.  

Here is a slightly modified version, and with muffins.
 

tamale pie

I brought back some Trader Joe's taco seasoning mix last time I visited the US and it needs to be used, so tamale pie it is! (If I want to make this in the future, I'll just my own mixture of spices. For whatever reason when I was standing there at TJ's, I just had to have that packet. Who knows my thinking.)

Crust: (Combine and put in bottom of pie tin or casserole)
1 cup cornmeal
2 teaspoons sugar
1/2 teaspoon salt
1 egg, slightly beaten
2 tablespoons vegetable oil
(1 cup whole kernel corn, drained)

Saute together in a little oil:
2+ small onions
3-4 cloves garlic

Add:
1# ground beef and cook until browned.

Take off heat and add:
taco meat seasoning packet
diced peppers (fresh or canned)
diced tomatoes (1 can) and/or tomato sauce
black beans (1 can - or kidney or pinto)
frozen or canned corn (I omit)

Stir together. Put on top of crust. Bake at 350 degrees about 30 minutes. Sprinkle with cheese and put back in oven to melt.

Eat with sour cream/yogurt and salsa and cilantro.

**

Update from August 2025 - this vegetarian tamale pie from NY Times popped up on a feed, and while it's more labor intensive (broiling peppers), it seems tasty and I plan to make it soon.  I think it may freeze well, which has become a common food prep thing for me which really helps when too busy to cook.  Bonus is that I have almost all the ingredients on hand (only need to pick up jalapenos, as I pickled them all yesterday), and I have just about that amount of cornmeal needing to be used up.  

Ingredients

Yield:6 to 8 servings

For the Chili

• 1large red or white onion, halved
• 2jalapeños, halved lengthwise and seeded (if desired)
• 1poblano or green bell pepper, sliced in half lengthwise, seeds removed
• 2tablespoons extra-virgin olive oil, plus more for brushing
• 1¾teaspoons kosher salt (such as Diamond Crystal), plus more as needed
• 1(28-ounce) can whole plum or diced tomatoes
• 3fat garlic cloves, finely grated or minced
• 2tablespoons mild or hot chili powder, more as needed
• 2teaspoons dried oregano
• 1¾teaspoons ground cumin
• 3(15-ounce) cans black or pinto beans, drained and rinsed
• 1cup chopped fresh cilantro leaves and tender stems (optional)

For the Cornbread

• ¾cup/135 grams fine cornmeal
• 2tablespoons all-purpose flour
• 1½teaspoons baking powder
• ½teaspoon kosher salt
• 1large egg, at room temperature
• ⅓cup/80 grams sour cream or whole-milk yogurt, plus more for serving
• ¼cup/57 grams unsalted butter, melted and cooled
• 2teaspoons honey
• 2scallions, whites and greens thinly sliced, plus more for serving
• 1cup grated Cheddar (optional)

Preparation

1. Step 1

   Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.

2. Step 2

   Slice remaining onion half into ½-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.

3. Step 3

   Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and ¼ teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)

4. Step 4

   Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1½ teaspoons salt and cumin, and cook until spices darken, about 30 seconds.

5. Step 5

   Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.

6. Step 6

   While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.

7. Step 7

   In a small bowl, whisk together egg, sour cream, butter and honey. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.

8. Step 8

   Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions.