This is an extension of my previously published elevation-agnostic-cornbread. The spicing is different and the prep is a little longer, but the reward is well worth it!
I was out earlier in the week for dinner at Brazen Neighborhood Eatery. Currently on the menu is Jamaican Jerk Chicken with bourbon cornbread and tomatillo salad. The flavors worked so well together and I had this crazy idea that I might be able to layer some of those flavors together into my cornbread for a cocktail party later that week.
What you end up with is a cornbread that is savory, contains aromatics like Christmas cookies, and has tremendous moisture content.
Works well for a 9.5x13.5x2 inch glass baking dish.
1.5 cups
white flour1 cup
whole wheat flour1.75 cups
corn meal0.5 cup
sugar4 teaspoons
baking powder0.5 teaspoon
salt1.5 teaspoons
cinnamon1 teaspoon
nutmeg2 teaspoons
hot salsa4-5 teaspoons
roasted green chiles1 cup
frozen corn. Leave out for 10-15 minutes prior to defrost a little bit.2 cups
skim milk0.5 cup
vegetable oil3
eggs