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).

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Ingredients

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Directions

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  • Preheat the oven to 425 degrees.

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  • 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.

Reviews (1)

102 Ratings
  • 5 star values: 17
  • 4 star values: 20
  • 3 star values: 41
  • 2 star values: 14
  • 1 star values: 10
Rating: Unrated
02/29/2016
Before you make this recipe, please be aware that the video demonstration is different from and more accurate than the printed recipe. The video says to use 3 tablespoons of sugar; the printed recipe says use 1 tablespoon of sugar. The video says to use 1 1/2 teaspoons of baking soda; the printed recipe says use 1 1/2 teaspoons of baking powder. The video does not show adding 1 1/2 tablespoons of melted butter to the wet ingredients in the recipe. The printed recipe didn't work out for me.