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Friday Feast | Harvest Cornbread

Welcome to the first full day of autumn on Friday Feast in the Tavern!

I spent yesterday by starting with a long morning walk. The scent of a fall breeze brushed across my face and you should have seen my smile. After four wonderful days of rain, the air was crisp and clean. On my walk, I noticed many fallen acorns. It's hard to fathom that within its small shell all the potential of a giant oak tree is held within. I pushed them aside for the squirrels scampering nearby. The remainder of the day was spent in quiet reflective transition of one season flowing into the next.

Did I bake? Absolutely! Did I remember to take a picture of the cornbread for today's recipe? Ha! Nope. Memo to self: Leave a post-it out with a reminder to take a picture before diving into feast.

"Autumn is a second spring when every leaf is a flower." ~Albert Camus



Harvest Cornbread


1 ½ cups buttermilk

2 tablespoons baking powder

2 cups cornmeal

¼ cup sugar

1 teaspoon salt

2 eggs (room temperature)

1 cup all-purpose flour

1/3 cup melted butter

1 4-ounce can chopped green chiles (optional)

¾ cup shredded cheddar cheese

Smoked Paprika


Preheat oven to 425 degrees.

Put all ingredients in a mixing bowl and beat until combined.

Pour into a round 9-inch greased pan. Sprinkle with smoked paprika, if desired.

Bake for 20-25 minutes until golden brown.

Serve warm from the oven with butter.


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