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 cupswhite flour
1 cupwhole wheat flour
1.75 cupscorn meal
4 teaspoonsbaking powder
2 teaspoonshot salsa
4-5 teaspoonsroasted green chiles
1 cupfrozen corn. Leave out for 10-15 minutes prior to defrost a little bit.
2 cupsskim milk
0.5 cupvegetable oil