Cornbread was enjoyed by the Indians of the Americas long before the first Europeans found their way to these shores.  Often it was a simple fare of stone ground corn and water.  With time it evolved and became gentrified with the inclusion of sugars and pastry flour.  Today many variations abound.  Among the heartiest is a Mexican version which includes peppers, onion, whole corn and cheese.  Use whole wheat flour and it is a hearty breakfast or lunch on the go.  It also makes a sensational side for Cinco de Mayo or any old soup and salad supper.

Making corn bread is simple.  For stand out corn bread use fresh local cornmeal if you can get your hands on it, quality product will have a sweeter smell. Mix the batter by hand, it should never be over mixed, lumps are good.  Heavy dark pans and cast iron skillets make crustier cornbread.  If you want to make cornbread ahead of time, it will freeze well for up to six weeks.

• 1 1/2 cups buttermilk
• 1/2 cup unsalted butter, chilled and cubed
• 1 cup chopped onion
• 1 3/4 cups cornmeal
• 1 1/4 cups Whole Wheat or corn flour
• 1/4 cup local honey
• 1 tbsp baking powder
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 3 eggs
• 1 1/3 cups frozen corn kernels, thawed and drained
• 2 long strips roasted marinated red bell peppers, drained and chopped
• 2 tsp SOUTHWEST SEASONING
• 1 1/2 cups shredded Pepper Jack cheese  (we love New England's own Cabot Pepper Jack  look for it at Stop & Shop and Big Y )

Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9 inch baking pan.  Melt 1 tbsp butter in medium nonstick skillet over medium-low heat. Add onion, corn and peppers and saute until tender, about 10 minutes. Cool.  Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tbsp butter and rub with fingertips until mixture resembles coarse meal.  Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk  mixture to dry ingredients and stir until blended. Mix in cheese, corn, peppers, onion and Southwest Seasonings. Transfer to prepared pan.  Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

Find it Locally

Kenyons Grist Mill  has been milling corn in the same building since 1886, actually they have been operating at the same site since 1696.   Their process was taught to them by a local Indian.  Close by in West Kingston/Usquepaugh, Rhode Island it makes a day trip destination.  Both Stop & Shop and Big Y carry their products.

If you are interested in learning how our food is made consider these free weekend evens they will be sponsoring at the mil this year;

Summer Festival - Usquepaugh, RI: July 24 & 25
10 a.m. to 5 p.m.  Also featuring free kayaking on the Queen’s River & more.  Last year's photos
  
Harvest Festival - Usquepaugh, RI: Oct. 23 & 24
10 a.m. to 5 p.m.  Also featuring Harvest goodies & Autumn splendor...Harvest Celebration!  Last year's photos 

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