My grandmother and great-aunts were wonders in the kitchen, whipping up delicious recipes and trying new things all the time. I love to cook… when I’m inspired and can get creative. Most nights around here, that’s not really the case. However, Honey’s office is sponsoring its annual Chili & Cornbread Cookoff this week, so in anticipation, I’ve been working on perfecting my prize-winning* cornbread recipe from last year. It was good, but this year I think I’ve found an even better flavor profile. Let me know what you think, and I’ll let you know if I win any of the prizes.
JennLee’s Garlic Cornbread
- 1 cup all-purpose flour (white or wheat, to your preference)
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 of a head of garlic, peeled and coarsely sliced. (NOT half of a tiny clove. Half of that whole head or bulb of garlic. Trust me.)
- 1 tsp finely grated horseradish (prepared horseradish in a jar is fine)
- 2/3 tsp nutmeg
Preheat oven to 400° F (200° C). Grease a 9-inch square dish. Peel and coarsely slice each clove of half a head of garlic. (Each clove should yield about 4 slices, maybe 5.) Saute garlic in a teaspoon or teaspoon and a half of butter. When garlic has good caramel color starting to show, stir in horseradish just until heated. Pull off heat and set aside.
Mix first 8 ingredients in a bowl. Add nutmeg. Stir well, adding garlic and horseradish last. Pour into greased dish. If desired, sprinkle a pinch more nutmeg on top, not stirring into mixture. Cook 20-25 minutes, until golden brown on top and a toothpick comes out clean.
Recipe can be doubled easily and cooked in 13×9 in dish.