Be warned: this corn bread has enough cayenne in it to give it a tongue tingling heat.
'cornbread' on Serious Eats
A gluttonous amalgamation of Chef Lee's buttermilk ice cream and lardo corn bread, this milkshake from Smoke & Pickles combines two excellent recipes with a healthy helping of sorghum syrup.
Uniquely herbaceous, fresh sage takes your standard cornbread and adds a level of fragrant complexity. Plus, you can't beat the simplicity of baking in a cast-iron skillet.
If, like me, you're in need of a bit of the Thanksgiving spirit, I offer a two-pronged remedy. First, find A Charlie Brown Thanksgiving on Netflix and watch it. Second, find a cast iron skillet and make some cornbread. There's something about mixing up this easy bread and baking it in a heavy, seasoned iron pan that feels very Americana and pioneer and Laura Ingalls Wilder all rolled into one.
This arachnid-free cake is an easy, cornbread-like skillet cake that used to be prepared in an old fashioned short handled pan known as a "spider."
This past summer, I took a two week road trip through the deep South. One thing I learned was that my Yankee thinking had been all wrong about cornbread. I'd been classifying it as a table bread, as something that I'd put in a small communal basket next to the salt and pepper shakers as I would say, slices of baguette or ciabatta. Now it's not that cornbread is never served in this way, but in most places it's considered a side like collard greens or baked beans.
Not everyone loves sweet things for breakfast. I know because I live with one of those people. I've seen the guy wake up and heat up frozen taquitos for breakfast. I've seen him despondently paw through our cabinets and shelves, rejecting my stash of sugary cereals, cinnamon raisin bread, and jam.
These Jalapeño Cornbread Whoopie Pies with Honey Buttercream are certainly on the wilder side of their whoopie creations—little rounds of brown sugar sweetened, jalapeño-flecked cornbread filled with a honeyed buttercream. The natural sweet springiness of the cornbread makes it a perfect candidate for a whoopie cookie, and the heat that those little bits of jalapeño contribute is balanced beautifully by the rich buttercream filling.