I love this cornbread recipe. It’s unusual, because it has a bit of a Middle East meets Deep South quality to it. Instead of butter or lard, you have olive oil. And the Aleppo pepper is so perfect in this. I like it fresh out of the oven, with butter. I like it toasted. I like it with breakfast, and I’ve made some pretty brilliant avocado and cheese sandwiches with it.
Aleppo pepper might be hard to find. Here in Toronto, I get it at Akram’s in Kensington Market. But if you can’t find it, you could approximate the taste with sweet paprika and a pinch of cayenne. Or perhaps flaked ancho chilies? But if you are able to get Aleppo, it’s worth it. It offers a gentle, sweet heat. You’ll find plenty of use for it in yoghurt sauces, kabobs, rubs, stews… or maybe this egg recipe.
Instead of posting the recipe, I’m going to send you to where I originally came across it, on the Smitten Kitchen blog. Click here for cornbread!
In a pinch, I’ve used yoghurt instead of sour cream, and substituted the buttermilk for plain milk with a splash of vinegar. It was just fine, so don’t feel you have to run out and buy all sorts of dairy if you don’t have it. And I sometimes throw in a handful of pine nuts, which is perfectly lovely.