Cornbread with bell pepper & goat cheese
Cornbread should of course not be missing on a site about soul food† You make this American bread with one part cornmeal and one part wheat. It is usually baked in a cast iron pan. This can be done on the fire, but also in the oven. Even on the barbecue you can bake a great cornbread this way!
I prefer to put the cornbread in the oven with pan and all. This way it gets heat from all sides instead of just the bottom. This way you can be sure that it will be cooked on the inside, without one side turning too dark.
Sweet or savory?
Classic cornbread is always a little sweet. Just like ours Antillean Johnny Cakes it is a nice 'cross' between a savory and sweet pastry. You eat it with dinner, instead of potatoes or rice. At one stew or other dish with a lot of sauce, it's the best.
In this version we hide a lot of paprika. This not only gives the cornbread extra flavor, but also creates beautiful colors. If you look closely, it looks a bit like a fruitcake. In addition to the bell pepper, crumbled goat cheese is also added to the batter. That gives the whole thing a different taste.
Baking in a pan
As I said, you prefer to bake cornbread in a cast iron pan or skillet. A baking tin is also possible, but this is of course the most authentic.
For this recipe I used this skillet of the (Dutch) brand Fall Hall Outdoor. I got it a while ago, after being very enthusiastic about the larger version without a handle. I secretly ordered this larger 'Viking pan' last year, because Linda only used it way too cool found. They're basically made for outdoor cooking — I also always get visions of an open fire and camping when I'm doing them — but can be placed over any heat source just fine.
Now it is an indispensable item in our kitchen and this smaller skillet is also widely used… for cornbread, fried eggs and even for small pancakes! Cast iron conducts heat much better than other materials. In addition, it also retains the heat much longer, so you are less bothered by temperature fluctuations. Bonus: it's also very affordable!
The recipe
This recipe makes one large cornbread, which is enough for 4-6 people. The pan I used has a diameter of 25 centimeters.
It takes about 10 minutes and it goes in the oven for about half an hour.
Ingredients:
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 (green) chili pepper, for extra spice
- 200 grams corn flour (polenta)
- 150 grams of flour
- 1 tbsp sugar
- 1 tl baking powder
- 1/2 tsp baking soda
- 1/2 tsp black pepper
- 1 tsp salt
- 2 eggs, beaten
- 300 ml buttermilk or yogurt
- 150 gr soft goat cheese
- 50 gr butter, melted
Preparation cornbread with bell pepper & goat cheese
Preheat the oven to 200 degrees and grease a baking tin or cast iron skillet with butter.
Cut the peppers into cubes and mix in a large bowl. Add the cornmeal, wheat flour, sugar, baking powder, baking soda, salt and pepper.
Mix the buttermilk/yogurt together with the eggs and melted butter in another bowl. Then mix this with the dry ingredients and stir until you have a thick batter.
Crumble the goat cheese over the bowl and gently stir the pieces into the batter. Then pour the batter into the baking pan.
Place the baking pan or skillet in the oven and bake the cornbread for 30-40 minutes until golden brown. The cornbread is done when a skewer comes out clean.
Let the cornbread cool in the pan for a few minutes, then invert onto a plate. Serve the cornbread with some extra melted butter – Bon appetit!
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