This cornbread is one I’ve been making for years. It’s easy, versatile and you can easily substitute cheeses or other flavourings with the basic corn bread recipe.
It’s easy, not too sweet, a hint of heat from the Jalapenos and the cheddar on top gives almost a crunchy texture.
Good with ribs, fried chicken a bowl of chili or serve at breakfast with with butter whipped with maple syrup.
Cornbread
Dry Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup sugar
2 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
Wet Ingredients
3/4 cup milk
1 Tbsp. white vinegar
1/3 cup melted butter
1 large egg
1 + 1/2 cups grated sharp cheddar (separated)
3 scallions, thinly sliced (plus extra for garnishing the top
2 Tbsp. finely chopped fresh or jarred jalapeno peppers
2/3 cup of corn kernels (optional)
sweet paprika for finishing
8″ x 8″ x 2″ deep casserole/pan or similar cast iron skillet
pre-heated 425F oven
- Grease your chosen baking vessel. In a medium sized bowl, add your dry ingredients and mix well with a fork.
- In a small bowl, add milk and vinegar and wait 5 minutes for it to curdle into buttermilk. Add the melted butter, stir well, add the egg and mix again.
- Add wet into dry ingredients and mix until no dry ingredients remain. Add your scallions, 1 cup cheese and peppers, corn and mix again.
- Pour into greased baking vessel, top with remaining cheese, scallions, sprinkled paprika and place on the middle rack of your oven for 25-30 minutes or until golden.
- Allow to cool for 10 minutes, cut into squares and serve warm.
PRO TIPS:
- This recipe makes for a nice corn muffin recipe, just omit scallions, peppers, paprika.
- For a Greek Twist, use crumbled Greek Feta instead of cheddar and diced sweet red pepper instead of jalapeno.
Your cornbread looks so moist and cheesy. With the chili..perfect combo :)
That’s some yummy looking cornbread Peter. I started making cornbread years ago when I discovered a recipe in Mollie Katzen’s Moosewood Cookbook. Been making that way ever since. Yours looks awfully good though, and I do have Ina’s cookbook…
Mmmm, looks delicious. I love jalapeno and cheddar in my cornbread too. I have no doubt that Ina’s recipe is fantastic, but if you ever want to try another one, I am in love with the Cook’s Illustrated one. I just add cheddar and jalapenos to it ;)http://ellysaysopa.vox.com/library/post/beans-and-cornbread-had-a-fight.html
Yum! Tasty idea.
The corn bread looks nice and moist. The melted cheese on top looks great!
Peter, this is one of the Europeans you mentioned! I didn’t know that our corn was tasteless… since it’s the only one I tried! I’ll have to go to America to try yours.
Is the one you use genetically improved? Does it have any taste differences with the ecological/organic one? KNow anything about the subject?
Thanks.
Peter, yours looks far better than Ina Garten’s so cheesy. However are jalapenos hot, because if they are not for me.
Nuria, the peaches & cream variety of corn is naturally sweet, no need for any seasoning whatsoever. I think the superior taste must be soil and climate.
Ivy, Jalapenos are hot but they can be mild if you take out the ribs and seeds.
Peter, you are an amazing cook. Your food is always excellent and always inviting.
Your bead looks amzing Peter ! And with the chili, it must be delicious !
For hazelnut oil, if you don’t find it, please, let me know, I can send you a bottle if you want.
Fantastic… and even better by using a cup of sourdough starter instead of just flour…