- 1 1/2 sticks, or 12 tablespoons, of unsalted butter, divided
- 1 leek, thinly sliced (white and light green parts only)
- 1/2 cup minced red onion
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup cornmeal
- 2 large eggs
- 3/4 cup buttermilk
- 2 tbsp chopped fresh herbs — such as chives, parsley or cilantro (or you can use a mix)
- 1 cup corn kernels (fresh from the cob, canned or frozen)
- 1 1/4 cups shredded extra old cheddar cheese, divided
- In a medium saucepan heat two tablespoons of the butter over low heat. Add leek and minced red onion. Cook, stirring frequently, until leeks and onions are very soft and just starting to turn golden, about 15 minutes. Set aside and let cool.
- Place one tablespoon of the butter in an eight or nine-inch cast iron skillet (or use an aluminum cake pan) and heat in oven. Preheat oven to 350 degrees F.
- In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. Stir in the cornmeal.
- Melt the remaining butter in another bowl and whisk in the eggs and buttermilk. Pour the wet buttermilk mixture into flour-cornmeal mixture. Add the leek-onion mixture, fresh herbs, corn and three-quarter cup of the cheese. Stir with a wooden spoon until just combined and some flour remains visible.
- Do not over mix.
- Swirl hot pan to coat with butter. Spread batter into pan. Sprinkle with remaining cheese. Bake for about 30 to 35 minutes or until tester inserted in centre comes out clean and edges are crispy and golden. Let cool in pan on rack for five minutes. Serve hot or warm.
My brother Adam’s famous cornbread recipe (adapted from Christine Cushing’s recipe).
Taken from my Waterloo Chronicle column: Some Dishes are Worth Extra Effort – November 19, 2008