Cornbread predates the discovery of the New World. Although the recipes have evolved and perfected throughout the years, they are still considered a staple food. A minimal ingredient list makes this dish quick and easy while imparting flavors that are/enhance comfort foods. For example, the jalapeno addition imparts a sweetened spice rather than adding “heat.”
I pre-heat a cast iron skillet as I pre-heat the oven. Pouring the batter into a hot pan increases the caramelization of the edges of the bread and gives a jump start for the leavening, producing a fluffier bread.
Time: 40 minutes
Serves: 8-10
Ingredients:
1 cup AP Flour
1 cup Corn Meal
1 cup Milk
1 tsp. Salt
¼ cup Sugar
3 tsp. Baking Powder
1 Egg
3 Tbsp. Butter/Margarine
1 Large Jalapeno (fine dice)
Preheat oven/skillet to 425 degrees F. You may use a 9” cake pan or another similarly sized baking dish.
Dice the jalapeno finely after removing the ribs and seeds. Place in a mixing bowl with all of the dry ingredients. When the oven reaches temperature, remove the skillet add the butter, swirling to coat the bottom/sides. If you are using a conventional pan (i.e., not pre-heating in the oven), you may melt the shortening then coat the pan before adding the batter.
Add egg and milk to the dry ingredients and stir/whisk until smooth. Pour/scrape the batter into the pan. Bake for ~20 minutes. Test for doneness with a toothpick which comes out clean when the bread is poked.
Serve warm or cold with dishes that have rich sauces. Think beef stew.
Enjoy,
Mr. Fred
*** Please check out the video on Pinterest @brazemshop! ***
