Can I use a food processor for the preparation of corn bread?
Years ago, when I was the National Spokesperson for Cuisinarts, Inc., I developed a recipe, “Yogurt and Jalapeño Corn Bread” for the food processor. I demonstrated it all over the country and people raved about it. As the years passed, I lost track of the recipe until last night. I made a beef and bean chili and my wife said, “Why don’t you make that yogurt cornbread to go with it?” That’s all I needed. I had all the ingredients, and off to the kitchen I went.
Can onions and shallot can be used interchangeably?
In the original recipe I used the food processor to shred the cheese, chop the chili and onion (I now use shallot), cut the butter into the dry ingredients, and mix in the yogurt and eggs with a few quick pulses. If you have a food processor, you’re most welcome to make the recipe that way. Lacking a food processor, just follow the directions in the recipe below. This cornbread is moist, has a slight tang from the yogurt, and is great with chili or any time you’re serving something saucy. The cornbread loves to sop up sauces.