head to head corn-off.

Above image from United Loneliness in Berlin, used without permission (but with the best intentions, does that help?).

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The Berlin contingent arrives today (hopefully), and because I feel like it, I am making not one but two (albeit pretty dissimilar) not-for-purists cornbreads today, one very savory (below), and then the sweeter, brown-butter version from Herbivoracious discussed previously.

The below recipe hasn't been tested yet, but it's based on Leland Atkinson's tamale tart recipe and some comments from Bitten's cornbread post. Did I emphasize the not-for-purists part? I ain't lookin' to hear no "that ain't proper cornbread" foolishness.

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south(west)ern cornbread.

1 cup coarse ground cornmeal
2 tbsp flour
1 tsp baking soda
1 tsp salt, or a little more
1 beaten egg
1 and 1/4 cup buttermilk
1 poblano chile, roasted (canned would do, but make sure it's drained well), diced

1/2 tsp finely minced fresh rosemary, depending on your rosemary...mine was very harsh so i was afraid to use too much

1 tsp bottled BBQ sauce...this could maybe be 2 tsp

4 tbsp corn or other neutral oil
2 tbsp butter

Preheat oven to 220°C. Mix first 4 ingredients, then add egg, buttermilk, chile, rosemary, and BBQ sauce. Heat oil over high heat in skillet until oil starts to smoke, then add hot oil to cornbread mix while stirring briskly, and immediately pour entire mix into pre-warmed and buttered baking dish. Bake for 20-25 minutes.

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