Mariel here. I don’t need to remind you that Labor Day is just a hop, skip and a half a month away. Where the time went, we’ll never know, but since the summer’s biggest BBQ bash is right around the corner, I thought I’d whip up a suitable accompaniment to the Slow-Roasted Spare Ribs that have become a staple at our warm weather get-togethers. These smoky, cheesy, flavor-packed treats are best served straight out of the oven and I like dipping mine in Homemade Barbeque Sauce. Jalapeno Butter and Sweet Pepper Pineapple Relish also make suitable dinner dates. Just don’t forget the napkins, things are bound to get messy.
Cilantro, cheddar and black beans not your bag? Try my mom’s Silky Buttermilk Cornbread with Walnuts instead.
Cheddar Blackbean Cornbread
Makes 1 8×13 loaf
1 15 oz. can of corn or kernels from 1 ear of fresh corn – $0.39
1 15 oz. can of black beans, drained and rinsed – $0.99
1 ½ tablespoon of fresh cilantro, finely diced – $0.99
½ cup grated cheddar cheese – $2.50
2 large eggs – stock
2 cups flour – stock
2 cup cornmeal – stock
7 tablespoons sugar – stock
5 teaspoon baking powder – stock
½ teaspoon baking soda – stock
1 teaspoon salt – stock
½ teaspoon chili powder – stock
2 cup skim milk – stock (or whole milk, whatever you have on hand)
1 tablespoon plain yogurt – $0.89
6 tablespoons unsalted butter, melted and cooled – stock
6 tablespoons olive oil – stock
Grand total assuming “well-stocked” kitchen: $5.76
1. Set oven to 400°F. Spray a 8×13 metal pan with Pam (or grease).
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and chili powder using a light touch – in fact, the lighter your touch, the fluffier the result.
3. In a smaller bowl or measuring cup, whisk together the milk, yogurt, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and, using a rubber spatula, very gently stir to combine. Fold in the corn kernels, black beans, cilantro and cheddar.
4. Pour the batter into the pan and spread evenly. Bake for 20 to 23 minutes, or until the tops are a light golden and a knife inserted into the center of the muffins comes out clean. Allow the cornbread to cool for about 10 minutes before cutting it or trying to extricate it from the pan.