Cornbread Recipe
The Mardi Gras dinner was delicious. I enjoyed the red beans and rice and the Cornbread Recipe. I went an extra step and made some King Cupcakes. Most years I make a traditional King Cake, so I shook things up a bit this year. It was a good alternative.
I had cooked the beans in my electric pressure cooker on Monday and started the Red Beans after they had cooked. It’s amazing that I can cook enough beans for 2 recipes in less than 2 hours in my electric pressure cooker instead of overnight plus multiple hours on the stovetop. Tuesday all I had to do was reheat and finalize the seasonings to the beans, cook my rice, and bake some cornbread. Oh, and bake the King Cupcakes.
My mother loves cornbread and, like most things she cooks, has a recipe that she has used for decades. My father was never a huge fan of cornbread. I hate to say…maybe he just didn’t like mom’s Cornbread Recipe. I have tried dozens of cornbread recipes through the years. They are all relatively similar, but some are sweeter than others, some are drier than others. It’s a personal thing, I’m sure. I prefer mine to be less sweet but moist. The recipe I found and adapted for last night’s dinner is definitely going to make it in the top 5 list. I loved it and The Hubs loved it, except for the every now and then pop of heat he got from the jalapeños I diced and threw in. Maybe next time there will be fewer of those. Otherwise it was a huge success.
With the heat of the cornbread (and the tablespoons full of sliced jalapeños and pickled garlic I added to my bowl of red beans) the cupcakes were the perfect ending. The cake was not overly moist, but the frosting was sweet and fluffy with a hint of lemon. I got the recipe from the King Arthur Flour website. I recommend trying the recipe, but also perusing the site for other awesome recipes and excellent flour. https://www.kingarthurflour.com/recipes/mardi-gras-king-cupcakes-recipe
King Cake cupcakes
The only thing missing from my meal was a perfect Mardi Gras cocktail. It’s never too early to start looking for one for next year, though.
Cornbread Recipe
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1/3 cup corn kernels (canned or frozen)
- 1 tablespoon pickled jalapeño (diced)
- Preheat oven to 400 degrees. Lightly oil (spray with cooking spray) an 8 X 8 baking dish.
- In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Mix in milk, egg, and vegetable oil until well combined. Gently stir in corn and jalapeño Pour batter into prepared baking dish.
- Bake for 20-25 minutes until toothpick inserted in center comes out clean. Place pan on cooling rack for 5-10 minutes before serving.
Note: Instead of the corn and jalapenos you can add a small can of fiesta
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