This recipe is an adaption of my grandmother's famous Tennessee cornbread. Perfect hot out of the oven with a pat of butter to go with hearty soups, chili, or black-eyed peas during the cold months.
Parmesan + Black Pepper Cornbread
1 cup / 130 g cornmeal (or polenta - use regular, not quick cooking)
3/4 cup / 100 g flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. each - ground cumin and chili powder
3 Tbsp. grated Parmesan cheese
1 cup / 250 ml milk
2 eggs, beaten
1/4 / 50 ml olive oil
a sprinkle of extra Parmesan cheese and black pepper for the topping
Preheat oven to 400ºF/200ºC. Butter and flour an 8 x 8 inch / 20 x 20 pan (you can also use a small round spring form pan if you don't have this size).
In a large bowl, mix cornmeal, flour, baking powder, salt, spices, and cheese together. In a separate bowl, mix milk, eggs, and olive oil. Add wet ingredients to dry ones, and stir just until all ingredients are combined.
Spread batter into prepared pan and sprinkle with a bit of grated cheese and freshly ground black pepper. Bake for 20-25 minutes or until inserted toothpick tests clean.
Enjoy with your favorite soup, chili, or black-eyed peas ! xo
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