Summary: I found this recipe in the NYTimes Magazine which adapted it from Marco Shaw at Eno Restaurant and Market in Durham, NC. This is, quite possibly, my favorite cornbread. Its red-flecked hue and slight kick are totally appealing!
Yield: one 9" round
- 1 cup yellow cornmeal (I have found that either fine- or medium-grind works well.)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- 1 tablespoon ancho chili powder
- 1 teaspoon salt
- 1 tablespoon minced fresh sage
- 1 dried red chili, seeded and cut into small pieces
- 1 cup buttermilk
- ⅓ cup extra virgin olive oil
- 4 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
Preheat oven to 400° Fahrenheit, and butter a 9" cast-iron skillet, deep pie dish, or cake pan.
In a large bowl, sift together the dry ingredients. In a medium bowl, combine the remaining ingredients.
Add the liquid mixture to the dry one and stir until just combined. Pour into your prepared pan and bake 20-25 minutes.