Here is the second half of the meal from yesterday. I have added a little kick to make it interesting. Like most of baking, cornbread is more of a formula than a recipe. As long as you have 2 parts flour, 1 part milk, a bit of fat, a little sugar, a little salt and baking powder you are all set. There are variations for the fat including vegetable oil, canola, crisco, etc. There are variations for the milk including buttermilk and sour cream. There are even variations of the ratio between cornmeal and flour. You can also do as I did and add some additional flavoring. Who says baking can’t be creative.
- 1 Cup All Purpose Flour
- 1 Cup Cornmeal
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Milk
- 1/4 Cup Sugar
- 2 Eggs
- 1/3 Cup Butter, melted
- 1 Jalapeño pepper (at least), diced
- Large Mixing Bowl
- Small Mixing Bowl
- Measuring spoons
- Chef’s Knife
- 2 Qt. Baking Pan (8×8 or 7×11)
- Pre heat oven to 400
- Melt butter and let cool
- Cut, clean and dice jalapeño
- Butter inside of baking pan
- Combine dry ingredients in large bowl
- Combine milk, eggs and butter in a small bowl, whisking gently
- Stir in liquid and jalapeño to large bowl a little at a time
- Pour evenly into baking pan
- Bake for 20-25 minutes, until a toothpick comes out of the center dry.
- Let cool on stove top or baking rack for as long as you can take.
This is perfect under the black eyed peas that you made yesterday (if you have any left) or great with a little butter and a strong cup of coffee.