I first had this cornbread at Mr Rick and the Biscuits, CD release party for Cocktails & Cornbread in 2005 (here’s the title song, somewhat earlier at the Distillery Jazz Festival, where I met Lisa Shamai, local caterer extraordinaire, and the creator of this delicious, spicy, cornbread recipe.
A warm and gracious woman, Lisa has been cooking in Toronto for decades, at one time running a jazz club on weekends at her catering facility, Lisa Shamai Cuisinerie. Sadly, it was a brief candle, and the club blew out before I got to see it. Happily, the catering company is still with us.
I’ve always loved Johnnycake, aka cornbread and enjoyed this one a great deal at the show, going back to sneak extra helpings of the spicy, cheesy bread. Lisa was gracious enough to share it with me for this soup and bread edition of Eatin’s Canada and we thank her for it. I suggest you try it with the 3Bean Chili recipe from January…and lots of butter. Yummy.
- 1 Cup Yogurt
- 3 Tbsp Sugar
- 2 Eggs
- 1/2 Cup Oil
- 4 Ounces Green Chillies Chopped
- 1 Cup Corn Kernels
- 1/2 Cup Cheddar Cheese Grated
- 1 Cup Flour
- 1 Cup Cornmeal
- 4 Tsp Baking Powder
- 1 Tsp Salt
- Mix yogurt, eggs & oil.
- Combine flour, cornmeal, sugar, baking powder, and grated cheese.
- Mix wet & dry ingredients together, add chilies & corn.
- Grease a 9 by 13 inch pan with butter. Pour in mixture.
- Bake 350 degrees for 40 minutes.