A great chili con carne needs a great cornbread and Heston Blumenthal at Home delivers yet again. Often when we think of cornbread we think of dry crumbly breads that are cooked in cast iron pans, sometimes cooked in glass baking dishes, but however they are baked they often stick to the pan. Getting the cornbread out in clean pieces can be a hassle or even a mess. So when I came across Heston Blumenthal’s recipe for cornbread I was intrigued.
First thing that caught my attention was that you bake this batter in muffin tins and why wouldn’t you? Most of the time they are referred to as cornbread “muffins” right? Next I noticed that there were no muffin wrappers called for. I was skeptical but when I make a recipe from a trusted source I try to not deviate until I have at least gone through the recipe once fully. The recipe is as follows:
- 120 grams Cornmeal
- 120 grams All-purpose Flour
- 20 grams Baking Powder
- 1 teaspoon Salt
- 40 grams Granulated Sugar
- 280 grams Buttermilk
- 100 grams Whole Milk
- 2 Eggs, large, lightly beaten
- 50 grams Unsalted Butter, melted and slightly cooled
- 3 Jalapeño Chilies, diced and quickly cooked on a dry pan over high heat until blackening or fragrant
- 50 grams Cheddar, grated
Preheat the oven to 355ºF.
In a large bowl add the cornmeal, flour, baking powder, salt and sugar and whisk together. Add the buttermilk, milk, eggs and butter. Fold together until there are no more streaks of dry ingredients. Add the Jalapeños and cheddar folding them in just till combined.
Scoop the batter into a greased muffin tin, I like to use Pam. About 2 ounces of batter in each cup is ideal. I use a extra large scoop which is perfect.
Bake for 20 minutes.
I have now made these twice and each time they baked beautifully and after giving them a couple minutes to cool in the pan with just a little coaxing I was able to pop each muffin out easily with not taring.