Sweet & Spicy Cornbread
Everyone has a different style of cornbread that they prefer. Some like it sweet, some like it savory, some like it chunky, some like it fluffy. This recipe combines a little of all of it and can easily be modified to fit your taste.
Instructions
Mix together flax and water in a small bowl and set aside to gel.
Heat a medium skillet over medium-high heat. Cut sausages into ¼” cubes and add to pan. Add corn. Toss ingredients occasionally, cooking until sausages are browned on all sides and corn kernels are slightly charred.
While sausages and corn are cooking, pre-heat oven to 400°F and prepare a 9”x9” baking dish with butter.
Turn heat down to medium and add butter, crushed red pepper, and black pepper. Cook for one to two minutes, until pepper is fragrant. Remove from heat.
Finely dice chile peppers, removing as much of the seeds and ribs as desired for heat level. If desired, cut nine to sixteen rings of peppers for garnish (see photo).
Whisk together sugar, applesauce, salt, milk, cornmeal, flax mixture, and slightly cooled skillet contents. Sift in flour, baking soda, and baking powder. Fold until nearly combined, then add diced chiles and fold until fully combined.
Pour batter into prepared baking dish, smoothing the top with a spatula. If desired, organize rings of chiles on top, pressing slightly into the surface of the batter.
Bake for 5 minutes, then turn oven down to 375°F and bake for an additional 35-50 minutes until top is golden, sides have pulled away from pan slightly, and a toothpick inserted into the center comes out clean.
Ingredients
3 T ground flax
6 T water
2 sausages (The Field Roast apple sage is my favorite here. Their chorizo would also be excellent for a spicier version.)
¾ C corn kernels (thawed, if frozen)
5 T unsalted butter
Pinch crushed red pepper flake (size depends on your spice preference)
½ t ground black pepper
½ - ¾ C granulated sugar
6 oz unsweetened applesauce
1 ¼ t salt
¾ C unsweetened milk (I prefer almond here)
1 C + 2 T (217 g) medium-fine cornmeal (You can use a different fineness of cornmeal depending on what you have on hand and how grainy you want the bread to be. Follow the weight measurement if using a different grind size.)
1.5 C (217 g) all-purpose flour
¾ t baking soda
1.5 t baking powder
2 - 4 green or red chiles, divided
For a sweet, fluffy cornbread: Omit sausages, corn, red pepper, black pepper, and chiles. Butter can be melted in the microwave. Use larger measurement of sugar.
For a sweet, chunky cornbread: Add the corn kernels back in to the “sweet, fluffy” guidance. Just mix them into the batter without charring.
For a savory, fluffy cornbread: Omit sausages, corn, and chiles. Use lesser measurement of sugar. Use crushed red pepper flake at your discretion for desired spice level.
For a savory, chunky cornbread: Use it all as written!!
