Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapenos; and you can even switch the cheese for a different one.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- Pinch of cayenne pepper
- 1 1/2 cups milk
- 2 large eggs, lightly beaten
- 1 1/2 tablespoons unsalted butter, melted
- 1 cup grated cheddar cheese
- 1/2 cup corn kernels (frozen, fresh, or left over from a cooked cob)
- 2 tablespoons chopped pickled jalapenos (optional)
Preheat the oven to 425 degrees.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapenos, if using.
Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake, or the cornbread will be dry. Cut into wedges or squares and serve hot.