Cornbread or Pan de Choclo is a dish I make often in our household. It goes well with any meal but specially well next to a great soup. So here is the recipe to accompany a hearty Potato Soup. This corn bread is specially crispy and golden brown. It is not too sweet so it could be eaten as a side dish with a nice meal or as a treat. Corn Bread is loved in the American culture and corn likewise is an ingredient used in many LatinAmerican dishes.
Ingredients
1/2 cup unsalted butter, melted and slightly cooled
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup brown sugar
1 teaspoon baking powder (optional: makes a fluffier cornbread)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup honey
2 eggs
Preparation
- Preheat the oven to 200C | 400F and place a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place the skillet/dish in the oven to heat.
- Alternatively for cast iron skillets: Heat 1/2 cup unmelted butter in your cast iron on the stove over medium heat until melted. Turn off the heat and let the butter cool slightly before adding it to the batter. (This second method is the one I use because the texture is a little crunchy and more golden).
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Then make a well in the center and add the buttermilk, honey and eggs. After, mix well to combine, then add the slightly cooled melted butter. Once more mix again until ‘just’ combined (do not overmix).
- Carefully remove your ‘hot’ pan or plate from the oven with oven mitts and pour the batter into the hot pan or plate right away.
- Bake until cornbread begins to brown on top and a toothpick inserted into the center comes out clean (about 20-25 minutes). Let cool for about 10 minutes before cutting and serving.
