Well, simply put, it's cornbread made in honor of Jamaica's super fast track and field team. My father used to run track and field in high school, and has been obsessively updating me about his beloved Jamaican runners.
My father is not Jamaican.
He has never been to Jamaica.
I doubt he even knows any Jamaican people.
However, he loves watching Jamaican Olympians run.
More power to him.
So, the other night, to honor his beloved Jamaican team, I made a green, yellow, and black cornbread—the colors of the Jamaican flag—to munch on while Madi and I watched yet another set of sprinters run pell-mell down a track (neither her nor I have any idea what a good time is for running—I’m not a runner. I do not run.—but we clap for all of them, anyhow!
Olympic Gold Medal Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup honey
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
½ can of black beans, rinsed
½ cup green chile
1/3 cup vegetable oil
Preheat oven to 400F. Grease a 9inc round pan, or get out a non-stick bread loaf pan.
In a large bowl, combine flour, cornmeal, salt and baking powder. Stir in egg, black beans, honey, chile, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes for the round pan, or 35 to 45 minutes for the loaf, or, you know, that old stand by: until a toothpick inserted into the center of the loaf comes out clean.
Enjoy while watching Usain Bolt, the world’s fastest man, run a 100m dash in 9.63 seconds and do that charming finger-wagging dance of his.
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