Mini Loaded Cornbreads
Filled and topped with tangy feta cheese and a medley of veggies, including fresh corn kernels, this cornbread makes a fantastic accompaniment to summer barbecues. Jalapeño chiles add a mild jolt of heat, while ground cumin lends warm, earthy notes. To ensure even baking, we use miniature cast-iron pans, which retain and distribute heat well. Enjoy this savory cornbread warm from the oven, slathered with salted butter.
Ingredients
For the cornbread batter:
- 3/4 cup (3 3/4 oz./117 g) medium-grind cornmeal
- 1/2 cup (2 oz./60 g) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 3/4 cup (6 oz./185 g) sour cream
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled slightly, plus 2 Tbs. room-temperature butter for the pans
- 1 egg
- 2 Tbs. sugar
For the add-ins and toppings:
- 2 green onions, white and light green portions, thinly sliced on the diagonal
- 1/2 small red onion, halved lengthwise, then halved crosswise and thinly sliced
- 5 oz. (155 g) feta cheese, crumbled
- 1 ear of corn, shucked and kernels removed
- 2 jalapeños, 1 seeded and diced and 1 thinly sliced crosswise
- Flaky sea salt
- Extra-virgin olive oil for drizzling
Salted butter for serving
Directions
Preheat an oven to 375°F (190°C).
To make the cornbread batter, in a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, cumin, kosher salt and pepper. In a large bowl, whisk together the sour cream, melted butter, egg and sugar. Using a rubber spatula, fold in the cornmeal mixture until smooth.
Fold in all but about 1 Tbs. each of the green onions, red onion, feta and corn (reserve the rest for topping the batter), then fold in the diced jalapeño.
Place 1/2 Tbs. of the room-temperature butter in each of 4 mini cast-iron baking dishes, then place the dishes on a baking sheet. Transfer to the hot oven and heat until the butter is melted, about 5 minutes. Remove from the oven and divide the batter evenly among the pans. Sprinkle with the reserved green onions, red onion, feta and corn. Top with the sliced jalapeño and a generous sprinkling of flaky sea salt.
Bake for 15 minutes. Remove the pans from the oven and drizzle the cornbread lightly with olive oil. Continue to bake until a toothpick inserted into the center comes out with only a few moist crumbs attached, about 5 minutes more.
Transfer the pans to a wire rack and let cool for 10 minutes. Slice the cornbreads or serve directly from the pans with salted butter on the side. Makes 4 mini cornbreads.
Williams Sonoma Test Kitchen