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Here's another super simple and foodie pleasing recipe that you can use all year long. If you've been to Blue Collar Miami, then you're familiar with their pulled pork cornbread benedict so this dish is extremely versatile.
Parmigiano Reggiano + Cheddar Cornbread
1 cup all-purpose flour
1 1/4 cups yellow cornmeal
1/2 cup brown sugar
1 tablespoon baking powder
4 large egg
1 cup sour cream
1/4 cup vegetable oil
1/4 melted butter
1/2 tablespoon salt
2 tablespoons honey
1 medium jalapeño (seeded and finely diced)
3/4 cup Parmigiano Reggiano
3/4 cup Cheddar
Preheat over to 350.
Combine all ingredients except the cheeses in a mixer. Some recipes call for certain things at certain times but with this one, we're skipping that hassle.
Your mixture should be slightly thick but should easily pour into your baking pan. If it is watery, add more cornmeal. Make sure your baking pan is sprayed with a non-grease spray. Halfway through pouring the mixture, sprinkle half of each of the cheeses evenly.
Pour remaining mixture and place into preheated oven and let it cook for 35 minutes.
Sprinkle remain cheese over cornbread and cook for an additional 10 minutes. Poke a toothpick into the cornbread to make sure it is dry, which it should be. If not, continue cooking at 5 minute intervals until so.
Honey Glazed Sweet Cornbread
1 cup all-purpose flour
1 1/4 cups yellow cornmeal
1 cup brown sugar
1 tablespoon baking powder
4 large eggs
1 cup half and half
1/4 cup vegetable oil
1/4 melted butter
1/2 tablespoon salt
4 tablespoons honey
More honey for glazing
Follow instructions above except for the adding of the cheese and allow to cook for 45 minutes before you poke the toothpick.
Allow cornbread to cool down for 30 minutes before you add honey glazing. Use approx. 1/3 cup of honey.
Enjoy!
