For that recipe, you can bake this a couple of days in advance and let it stale at room temperature.
2. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt with a whisk to thoroughly combine. Stir in the onion, thyme, garlic and Cheddar until well blended. Set aside.
3. In another large bowl, beat the butter with the eggs and gradually add the milk. Stir the wet ingredients into the dry ones only long enough to combine. The mixture should be a little lumpy. Don’t over mix.
4. Using thick potholders to take the hot pan from the oven, add the olive oil and swirl it around to coat the pan. Take extra care not to burn yourself. Pour in the batter and bake for 20 to 30 minutes, or until a knife inserted in the center of the cornbread comes out clean.
5. Cool for 10 minutes in the baking pan, then turn the cornbread out onto a rack, or cut it into chunks for faster cooling if you’re making the entire recipe on the same day. Break it up into 1-inch chunks and spread out to dry.
Copyright 2011 by Lynne Rossetto Kasper. From A Spice-Scented Thanksgiving Menu.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.