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albers cornbread recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This savory Albers cornbread recipe features a smoky red pepper swirl and creamy Monterey Jack cheese. It’s designed for ease, pairing perfectly with chili, soup, or barbecue for a comforting, flavorful side dish.
Ingredients
- 1.5 cups (200 g) medium-grind cornmeal (Albers recommended)
- 1.25 cups (150 g) all-purpose flour
- 0.25 cups (50 g) granulated sugar
- 2 tsp (10 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) fine sea salt
- 2 large eggs, room temperature
- 1.5 cups (360 ml) buttermilk, room temperature
- 0.5 cups (115 g) unsalted butter, melted and cooled
- 1.5 cups (200 g) jarred roasted red peppers, drained
- 1 small garlic clove, roughly chopped
- 1 tsp (5 ml) olive oil
- Spices (smoked paprika, ground cumin, cayenne pepper)
- 1.5 cups (150 g) Monterey Jack cheese, shredded
- 1 tbsp (15 ml) fresh cilantro, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (200°C). Grease an 8×8 inch square baking dish or a 9 inch cast iron skillet with butter or vegetable oil.
- Prepare Red Pepper Swirl: In a food processor, purée the drained red peppers, garlic, olive oil, smoked paprika, cumin, and cayenne pepper until smooth. Reserve 2 tablespoons for garnish.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the room temperature eggs until slightly frothy. Whisk in the buttermilk and melted, cooled butter.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Lumps are fine; avoid overmixing.
- Layer and Swirl Batter: Pour half the cornbread batter into the prepared pan. Dollop half of the red pepper purée and sprinkle half of the shredded cheese over the batter. Carefully pour the remaining batter on top. Dollop the rest of the purée and sprinkle the remaining cheese over the surface.
- Create Marbled Effect: Gently swirl the top layer with a knife or skewer to create a marbled pattern. Do not mix too vigorously or deeply.
- Bake and Cool: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10-15 minutes before slicing and serving.
- Garnish: Serve with the reserved red pepper purée and freshly chopped cilantro.
Notes
To achieve the best rise and texture, ensure your eggs and buttermilk are at room temperature. Avoid overmixing the batter, as this results in a tough cornbread. The cornbread can be frozen for up to 3 months once cooled and wrapped.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg