cornbread recipe below is from Suvir Saran's new book,
American Masala. It has the ability to easily become
the quintessential cornbread recipe you will ever eat
or make. A gift from Charlie's grandma, this is good
ol' cast iron cornbread at its best. Given a nod of
affectation without any ego, by the addition of fresh
corn, cilantro, jalapeno and some cheese. The result
is a bread that is unctuous, savory and with an amazing
Masala . . .
Saran's American Masala is an exciting addition to American
cooking. These recipes are simple without being simplistic
and bring the vibrant traditions of Indian seasoning
and spice to the increasingly diverse American repertoire.
Perhaps most important, this book is filled with Saran's
huge and generous spirit." - Michael Ruhlman
. . find out more
grandmother, Grandma Hayes, in West Virginia taught
me how to make cast iron skillet cornbread. By adding
some Indian spices and seasonings, I've adjusted her
recipe to reflect my cooking style. This cornbread has
become a staple in my home and a favorite among many
friends. To add a smoky edge, roast the corn over a
high flame on your gas cooktop or on a baking sheet
under the broiler before before combining the kernels
with the other cornbread ingredients."
for Grandma's Cornbread
stick unsalted butter cut into 8 pieces
2 cups fresh corn kernels (cut from about 3 ears)
1 small onion, finely chopped
1/2 pound Parmigiano-Reggiano cheese, finely grated
1 package Jiffy corn muffin mix
1/3 cup all-purpose flour
1/2 cup chopped cilantro
1 jalapeno (seeded and veined if you prefer a milder
flavor), sliced into thin rings
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cracked peppercorns
1 large egg, lightly beaten
1 cup fat-free plain yogurt
to make Grandma's Cornbread
your oven to 400°F and set an oven rack at the
the butter in a 9-inch cast iron skillet over medium-high
heat. Once melted, reduce the heat to low.
the corn, chopped onion, cheese, corn muffin mix,
flour, cilantro, jalapeño, salt, cayenne pepper
and cracked pepper in a large bowl and set it aside.
whisk the egg and yogurt together in a medium bowl
and add it to the corn mixture, stirring until just
combined (the consistency will be thick).
the cornbread batter into the hot skillet and using
a rubber spatula, press batter into the pan. The butter
will rise up the sides of skillet and over top of
the skillet toward you, and then rotate it away from
to evenly coat the top of the batter with melted butter.
until its top is golden brown and a cake tester comes
out clean, about 30 to 35 minutes (some butter will
still be bubbling around the edges of the skillet).
the skillet from oven and set it aside to cool for
at least 5 minutes before slicing and serving.
1 x 9 inch cornbread