As I’ve been sitting here in a clean, sparse, house thinking about the recipes I’d like to make this quarter, all that comes to mind is: bread. That’s right, bread and carbs of any kind. Some of the cornmeal variety, some of the yeast, and some that are strictly cake (yes, the Perfect series returns soon with a favorite). Today, it’s Black Pepper Parmesan Corn Bread and we are welcoming it with open arms.
Am I wrong for this? For wanting to whip up batters and warm the cold house with a 400-degree oven? I’ve come to an important conclusion on this subject. I’m not wrong. It’s gentle January, friends. We are rested; we are taking care of our mental health; we are taking our vitamin D; we are all around disinterested in the hype of becoming a smaller version of ourselves. We are drinking our water, taking a daily walk, and practicing yoga. We are going to be okay if we eat a carb.
I’ve been spending my time sipping black coffee next to Daniel and watching pointless television. We’ve packed the freezer with stuff from Costco so I can spend all of January testing baked goods and eating prepared dinners. Sorry — not sorry. I’ve eaten many a brunch that has stretched into the afternoon hours with friends. And once again, I’ve realized the power of being there for your people, in good times and hard. To cry for a friend’s pain, and fight for her when she can’t lift her fists, and to surrender to the feeling that I can’t do more than make soup and offer a listening ear.
I’ve been so enjoying this break. But now, it’s time to roll up the sleeves and get back to feeling fulfilled again. Creating, making, and being busy. It’s where I thrive. When there isn’t time to second guess, overthink, or become anxious—which, as it turns out, I’m very good at. I’ve painted my face blue, and I’ve shouted a quite convincing and motivational speech to which I am now plunging forward into 2019 William Wallace style.
Today’s recipe is a hearty corn bread that is filled with whole kernels, fresh parmesan, and cracked pepper. It’s a perfect side to a minestrone soup or an addition to chicken dinner. Feel free to slather a square with butter and sticky honey, it’s tradition.
Black Pepper Parmesan Corn Bread
An Italian twist on a classic side dish, this recipe for Black Pepper Parmesan Corn Bread will change your very belief system.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 1x
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons fresh cracked pepper
1/3 cup sugar
2 eggs
1 cup whole milk
1/4 cup melted butter
1 cup frozen corn, thawed
1/2 cup grated parmesan (or Parmigiano-Reggiano)
Instructions
Preheat oven to 425 degrees
Mix dry ingredients together in a medium bowl. Whisk eggs, milk, and butter in another bowl, and pour into the dry mixture. Mix until uniform. Fold in the corn and parmesan.
Grease a 9-inch x 9-inch pan and line with parchment. Pour batter into pan and smooth evenly. Top with additional corn and cracked black pepper if available. Bake in a preheated oven for 20–25 minutes.
Let cool for at least 30 minutes before serving.
Keywords: bread, corn bread, parmesan, side
Updated on 2/16 to add video
