Cornbread has near universal appeal, although the particulars can be quite controversial. I’ve clumsily fumbled my way through this timeless debate before, the perpetual feud between the sweet and the savory, typically erring more on the sweet side of the fence. Given my penchant for pastry, this should surprise exactly no one, especially considering the fact that it took me over 10 years of recipe development to finally launch a cookbook of full meals, not just desserts, upon the world. Now, older and at least a little bit wiser, I realize there’s room on the table for both sorts of a-maize-ing dishes.
Not just savory but full on umami and sparkling with warm spices, this new approach may just hold the key to cornbread harmony, or at least win over a few more fellow sweet-toothed bakers like myself.
Tender, fresh corn kernels would be another welcome inclusion, but honestly, there’s no need to get all dressed up and fancy for soulful home cooking like this. Each bite resounds with a comforting warmth, amplified by the natural, earthy richness of everyone’s favorite fungus.
Where do your loyalties lie in the great cornbread debate? Sweet or savory? Simple or spicy? Or… given this new path to explore, downright umami?
Umami Mexi-Cornbread
For a sweet, salty, and savoy twist on fluffy cast iron skillet cornbread, this quick recipe can't be beat!
Ingredients
- 1 Cup All-Purpose Flour
- 1 1/2 Cups Coarse Yellow Cornmeal
- 2 Tablespoons Coconut Sugar or Dark Brown Sugar, Firmly Packed
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Salt
- 3/4 Cup Rehydrated Shiitake Mushrooms, Diced
- 1/4 Cup Pico De Gallo
- 1 1/4 Cups Plain Non-Dairy Milk
- 2 Teaspoons Apple Cider Vinegar
- 1/3 Cup Olive Oil
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9-inch cast iron skillet or round baking pan.
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder and soda, paprika, and salt. Stir in the mushrooms and pico de gallo, tossing to coat thoroughly with flour. This will help prevent all those luscious mushroom pieces from simply sinking to the bottom.
- Separately, whisk the non-dairy milk, vinegar, and oil to combine before adding these wet ingredients into the bowl of dry. Mix with a wide spatula just enough to bring the batter together smoothly, although a few errant lumps are just fine to leave be.
- Spread the batter into your prepared pan, smoothing out the top and lightly tapping it on the counter to release any air bubbles. Bake for 20 – 25 minutes, until golden brown on top and edges just begin to pull away from sides. A toothpick inserted into the center should come out cleanly.
- Let cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature for the most savory satisfaction.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 308mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
I’m a a sweet fan in the cornbread category, but I’m a savory woman in most everything else )
Wow ! Love this vibrant savory yellow bread!
Firstly, congratulation to your cookbook launching. The Mexican BLENDABELLA looks so yummy.
I am a fan of just about any cornbread and love this version, would never have thought to add mushroom. Thanks!
I’m seriously drooling, this looks and sounds sooooo good! I like a good sweet cornbread, but I think if given the choice, I would go for savory. Especially if it’s a little spicy!
Absolutely love Mushrooms! thanks so so much for sharing https://cabomonarchrealty.com/
This recipe is to DIE for! mushrooms are my absolute fav and I’ve been trying to find a way to get my kids to eat them as well. they loved his recipe! kid and husband approved!
I’m so thrilled to hear it! I know that mushrooms can sometimes be a polarizing ingredient, so I’m delighted to spread the mushroom love. :)
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