You can’t have a summer BBQ without cornbread, but you can have cornbread that’s not dry and crumbly. Butter, bacon, and buttermilk keep things correct (and two kinds of cheese don’t hurt). You get to cook and serve right in the skillet, which means your cornbread comes to the table as cute as it is tender.
6 bacon slices
½ cup (1 stick) unsalted butter, cut into chunks
1 cup canned creamed corn
¾ cup buttermilk, shaken
3 large eggs, beaten
1 cup (4 ounces) shredded cheddar cheese
½ cup finely grated Parmigiano Reggiano cheese
½ cup sliced pickled jalapeños, chopped
1½ cups cornmeal
2 teaspoons sugar
1½ teaspoons baking soda
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
A sharp reader pointed out that this stew was not named after the state of Colorado! It IS filled with delicious long-cooked stews seasoned with surprising spices like ginger.
No need to flip this bird.
Bread baskets have a whole new meaning.
A Luna-twist to Adeena’s Challah recipe from her new cookbook, Shabbat: Recipes and Rituals from My Table to Yours. It’s the classic braid, with edible confetti. It’s Luna-inspired and Luna-approved!