NA/ME Inspired Cornbread

Na/me Inspired Cornbread Recipe

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Beth Renzetti


Created for Cornbread is King challenge in the Culinary Quest 2014. Really, what did you think I would make?? ;) I looked at many different cornbread recipes, mixed & matched what I wanted for basic ingredients then put my North African/Middle Eastern spin on it. It worked BRILLIANTLY. I've never been so pleased with the results of a concocted recipe. Enjoy!
xo Bethie


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20 Min
30 Min


  • 2 c
  • 1/2 c
    all purpose flour
  • 1 Tbsp
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 2 tsp
    dried, ground aleppo pepper
  • 2
    large eggs, beaten
  • 1 1/2 c
  • 1 c
    regular (not fat free) sour cream
  • 1/3 c
    minced & rinsed preserved lemon

  • 1 stick
    salted butter, softened
  • 1/2 c

How to Make NA/ME Inspired Cornbread


  1. Preheat oven to 375F. Place 10" cast iron skillet in oven to preheat as well.
  2. Combine dry ingredients in a large bowl. Stir well with a whisk.
  3. Combine wet ingredients in a smaller bowl. Stir *very* well with the same whisk. You want the eggs to be beaten well & the lemon to be well distributed.
  4. Bring pan out of oven. Spray heavily with oil.
  5. Quickly combine wet & dry ingredients. Fold & mix gently but thoroughly. Don't over mix.
  6. Pour into skillet, smooth top & bake for 30 -35 minutes until lightly browned on top & edges pull away from skillet just a weeee bit.
  7. While it's baking, combine the softened butter with the honey thoroughly & refrigerate.
  8. When cornbread is done, allow it to cool for a few minutes before slathering with the honey butter.


Printable Recipe Card

About NA/ME Inspired Cornbread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Hashtag: #non traditional

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