Source: Enduring Harvests, ©1995 by E. Barrie Kavash

Moist, spicy cornbread made with buttermilk, chilies, onions, and honey.

Servings

1 cooking spray
1 cup cornmeal
3 tbsp white all purpose flour
1 tsp salt
1 tsp low sodium baking powder
1 tsp ground thyme
0.25 cup ground allspice , finely ground
16 oz Corn, yellow, kernels, cooked, serving , cut from the cob, with reserved liquids
1 yellow onion , chopped
1 whole jalapeno pepper , chopped
1.5 cup low fat buttermilk
0.25 cup Oil, corn
2 eggs , well beaten
1 tbsp honey

1 Preheat oven to 350°F. Grease or spray a cast-iron skillet or 10- x 10- x 2-inch baking pan and set aside.
2 In a large mixing bowl, measure the dry ingredients. Create a well in the middle. Add remaining ingredients. Beat quickly and carefully, until well mixed. Pour into prepared skillet or baking pan.
3 Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Cool briefly and serve as a side dish, or cool completely and turn out on a broad board to dry somewhat for use in stuffing.

This simple classic cornbread is delicious as a side dish, but it is also wonderful when used as a stuffing. For stuffing, use freshly baked or day-old bread, crumbing it coarsely and spreading it on a baking sheet to dry. Hot or mild green chilies may be used, depending upon your palate and preference.