The Improvised Chef

Southern cookin' ain't the healthiest.  If it can be fried, it will be.  If it can be cooked for hours, it shall be.  And if you can put butter in it, on it, or near it, it will be smothered.

That's why I like cornbread.

Had a hankerin' for some, so I whipped this up...

Chipotle Thyme Cornbread

Perfect side for chili or hearty soups.  Let the leftovers (if there are any) hang out in the fridge for a couple of days, dice into cubes, drizzle with olive oil, and pop 'em in the oven for a bit.  Blammo!  Cornbread Croutons!

1 cup cornmeal
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, beaten
1 1/2 cups buttermilk
1/4 cup vegetable oil, plus 2 Tbl
2 tsp chipotle powder
1 Tbl fresh thyme, minced

Preheat oven to 425.  Coat a cast iron skillet with 2 Tbl vegetable oil and place in oven while heating.

In a large bowl, combine all dry ingredients.  In a separate bowl, combine eggs, buttermilk and oil.  Pour the wet into the dry and stir to combine.  Pour batter into preheated skillet (I love that sizzle) and bake until top is golden and crispy, about 20-25 minutes.

Allow to cool.