Red-Chili Cornbread

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.