Southwest Cornbread

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This Southwestern Cornbread is made making do with ingredients and supplies that can be found in Bishkek.


  • ~110g butter (1 stick)
  • ~2/3 cup white sugar
  • 2 eggs
  • an onion
  • 1 chilli pepper
  • a few scallions
  • a can of corn
  • ~1 cup kefir (U.S.: replace with 1 cup milk)
  • ~½ teaspoon baking soda (U.S.: replace with 2tsp baking powder)
  • ~1 cup cornmeal
  • ~1 cup all-purpose flour
  • ~½ teaspoon salt


  1. Light match, turn oven on, keep on a ~lowish light. Grease a ~26cm pie dish.
  2. Dice onion, chilli, and scallions
  3. Melt butter carefully in skillet. Remove from heat and stir in sugar. Add eggs basically immediately and mix until well blended.
  4. Combine kefir and baking soda and stir into mixture in pan. (U.S.: just mix in milk)
  5. Mix together cornmeal, flour, and salt and baking soda/powder; add into liquid mixture until well blended and few lumps remain. Add diced veggies and corn.
  6. Pour batter into the prepared pan, bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.