Grandma's Savory Cornbread

Recipe Photo: 
Recipe Author: 
Suvir Saran
Recipe Serves: 
4
  • 1 stick unsalted butter cut into 8 pieces
  • Fresh corn kernels (from 3 large or 4 small-medium ears)
  • 1 small red onion, very finely diced
  • 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 jalapeño (seeded and veined if you prefer a milder flavor), finely diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cracked peppercorns
  • 1 large egg, lightly beaten
  • Salt and fresh ground pepper to taste
  • 1 cup fat-free plain yogurt
Recipe Instructions: 
  1. Heat oven to 400°F and set an oven rack at the lowest position. Melt butter in a 9-inch cast iron skillet over medium-high heat. Once melted, reduce the heat to low and leave it on the heat as you combine the ingredients.
  2. Combine 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.
  3. In a separate bowl, lightly whisk the egg and yogurt together in a medium bowl and add it into the corn mixture, stirring until just combined into a thick batter.
  4. Pour 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 the skillet and over the top of the batter. Tilt the skillet toward you, and then rotate it away from you to evenly coat the top of the batter with melted butter.
  5. Bake in the oven 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. Remove the skillet from oven and set it aside to cool for at least 5 minutes before slicing and serving.