Spicy Chive Cornbread

Irmgard's Note:

This recipe by Canadian chef Christine Cushing is made in muffin tins. It is great with chili or soup.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 2⁄3; cup butter , melted and slightly cooled
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup cornmeal
• 3 tablespoons granulated sugar
• 2 eggs , separated
• 1 cup buttermilk
• ½ teaspoon dried red pepper flakes
• 2 tablespoons fresh chives , chopped

Directions:

1. Preheat the oven to 400 degrees F.
2. Brush the muffin tin with some melted butter and set aside.
3. Meanwhile, sift together the flour, baking powder, baking soda, and salt.
4. Stir in the cornmeal and sugar.
5. In a medium bowl, combine the yolks, buttermilk, pepper flakes and chives.
6. Pour half of the buttermilk mixture into the dry ingredients and stir well with a rubber spatula. Some flour streaks should still be visible.
7. Add the cooled, melted butter and the remaining buttermilk mixture.
8. Stir until well combined.
9. Whip the egg whites in a medium bowl until soft peaks form.
10. Fold into the mixture.
11. Pour the batter into the prepared muffin tin and bake in the middle of the oven for about 17 to 20 minutes until golden brown or when a skewer inserted in the centre comes out dry.
12. Cool slightly on a wire rack and serve warm or cool.