Among the pre-departure rituals when heading out of town for an extended period is the systematic usage of every last smidgen of things in the refrigerator. It's almost like a game. You can give yourself mini-challenges like, "How can I use half a cup of cottage cheese, turkey, and half a bottle of wine in one meal?" (Solution: drink the wine first. After that, any combination seems like a genius idea).
This recipe was a homerun of a find. It helped me knock out yogurt, cheese, jalapenos (those last two were looking so sad by their lonesome in the fridge!), and eggs. And it let me use my cast iron skillet, which I have decided I don't do nearly enough. Something to keep in mind for resolution time!
Adapted from Smitten Kitchen
1 1/4 cups yogurt
2 tablespoons butter, olive oil, lard or bacon drippings
1 1/2 cups (about 7 ounces) medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar, plus more if you like sweet cornbread
1 eggs
2 jalapenos, seeded and diced
1 cup shredded cheddar cheese
1. Preheat the oven to 375 degrees.
2. Place the fat in a medium oven-proof skillet or in an 8-inch square baking pan over medium heat (Deb note: would you believe I lack both? I used three of my mini-loaf pans); heat until good and hot, about 2 minutes, then turn off the heat. Meanwhile, combine the dry ingredients in a bowl. Mix the egg into the buttermilk, milk or soured milk. Stir the liquid mixture into the dry ingredients, combining well; if it seems too dry, add another tablespoon or two of milk. Stir in jalapeno and cheese. Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven.
3. Bake about 30 minutes, or until the top is lightly brown and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.
1 cup shredded cheddar cheese
1. Preheat the oven to 375 degrees.
2. Place the fat in a medium oven-proof skillet or in an 8-inch square baking pan over medium heat (Deb note: would you believe I lack both? I used three of my mini-loaf pans); heat until good and hot, about 2 minutes, then turn off the heat. Meanwhile, combine the dry ingredients in a bowl. Mix the egg into the buttermilk, milk or soured milk. Stir the liquid mixture into the dry ingredients, combining well; if it seems too dry, add another tablespoon or two of milk. Stir in jalapeno and cheese. Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven.
3. Bake about 30 minutes, or until the top is lightly brown and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.
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