A Corny Sidekick For Your Next Pot of Soup

One thing I love to do is mix up a batch of cornbread to accompany a big pot of soup or stew. As simple as it is to make, it doesn't always happen because it's even easier to slice off a few hunks of the fabulous sourdough bread that Dave cranks out like clockwork every couple of weeks. But there's nothing more satisfying than throwing some simple ingredients in a bowl, giving them a few gentle turns by hand and pouring it into a pie pan, then pulling it out of the oven just before ladling out the soup.

Made with Ayers Creek 8-Row Flint Corn.

Of course, I'm a devotée of the coarse cornmeal ground from the organic flint corn grown by Anthony and Carol Boutard of Ayers Creek Farm, with its flecks of red, orange and yellow and its deeply corn-y flavor, but regular cornmeal works, too. I've also baked it using their Peace No War—PNW, as in Pacific Northwest, get it?—purple cornmeal (top photo), which gives it a mahogany tinge and is no less flavorful. But whatever cornmeal you choose, and whatever form you choose (it's wonderful as a loaf, in a round cake or pie tin, or even muffins), definitely give this a try with your next pot of soup.

Check out these fantastic, simple soup recipes.

Cheesy Cornbread

1 c. flour
1 c. cornmeal
3 tsp. baking powder
1 tsp. salt
1 c. milk or buttermilk
2 Tbsp. melted butter
2 eggs
1 c. sharp cheddar cheese
1 large green chile, chopped (optional)

Preheat oven to 400°.

In large mixing bowl, combine dry ingredients. Stir in milk and melted butter. Add eggs, cheese and chile (if using). Grease and flour baking pan or muffin tin. Pour in batter. Bake 18 to 20 minutes, until toothpick inserted in center comes out clean.

Note: You can also add cumin, a teaspoon of red pepper flakes, some chopped green onions or one-third cup drained corn. It's a very flexible recipe.