How To Make Chef Romain Avril’s Cornbread Two Ways

Life these days is all about simple pleasures. Things like a beautiful sunset are what really keep us going and one of those simple pleasures is digging into freshly baked goods hot from the oven. Most recipes call for whatever’s been baked to cool completely before serving but a recipe like cornbread is almost always better when warm and slathered with a pat (or two!) of butter. Are you hungry yet? Our pal Chef Romain Avril is sharing his cornbread recipe but it gets even better because there are two ways to make it: sweet or savoury and the choice is yours.

See also: How To Make A Foolproof Banana Bread Recipe

Here’s how to make Chef Avril’s cornbread two-ways recipe!

Both cornbread recipes serve 6

Ingredients for Sweet Corn Bread:

• 1¼ cups coarsely ground cornmeal
• ¾ cup AP flour
• ¼ cup sugar
• 1 tsp Kosher salt
• 2 tsp baking powder
• ½ tsp baking soda
• ⅓ cup milk
• 2 cups buttermilk
• 2 large eggs (beaten)
• 8 tbsp unsalted butter (melted)

Method:

1. Preheat the oven to 425 degrees F and place a 9-inch cast-iron skillet inside to heat while you make the batter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. 
3. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tbsp for the skillet later on.
4. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter.
5. Pour the batter into the skillet and place it in the center of the oven. 
6. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Ingredients for Savoury Corn Bread: 

• 3 cups AP flour
• 1 cup coarsely ground cornmeal
• ¼ cup sugar
• 2 tbsp baking powder
• 2 tsp Kosher salt
• 2 cups milk
• 3 Pcs large eggs (beaten)
• ½ lb unsalted butter (melted)
• 8 oz extra-sharp cheddar (grated)
• ½ cup scallions (chopped)
• 3 tbsps jalapeno peppers (seeded and diced)

Method:

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. 
2. In a separate bowl, combine the milk, eggs, and butter. 
3. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
4. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 x 13 baking pan.
5. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. 
6. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. 
7. Serve warm or at room temperature.

Recipe & Photo: Chef Romain Avril