As you all may know by now, our trip to Morocco is fast approaching and are goal to cook Moroccan has somehow gotten lost in our busy lives. We still have so many of the flavours to sample. Our nephew, Brian is staying with us for one more week, and I’m sad to say that I will miss him. But we have decided to enjoy Sunday dinners together in the future (or until he finds something better to do)! This past Sunday, we made one of my favourites but we put a Moroccan twist on it: Beer Butt Chicken, Moroccan Inspired Cornbread and Quinoa Tabbouleh Moroccan Style. Today, I will share the cornbread recipe.
Moroccan Inspired Cornbread (original recipe from Fred’s Not Here, a southern-style restaurant in Toronto). We haven’t been in quite some time, it was getting a little run-down about 10 years ago, but their corn bread recipe still rocks!
- 3/4 cup medium ground corn meal
- 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
- 1/8 cup vegetable oil
- 2-3 tbsp dried jalopeño flakes
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped dates
- 3/4 cups shredded sharp cheddar cheese
- Pre heat oven to 400°F. Pre heat oiled cast iron frying pan (8″ in diametre).
- Sift cornmeal, flour, sugar, baking powder, salt and spices in a bowl.
- Blend eggs, milk and oil in another bowl.
- Stir wet ingredients into dry.
- Fold in the shredded cheese, jalopeño, dates and green onion.
- Pour into the hot cast iron pan and bake for 25 minutes or until firm and golden.
- Cut into wedges and serve warm with butter.