This is a moist and delicious cornbread, perfect to serve with beans, a bowl of chili, or a hearty soup or stew. Add more or less minced jalapenos to suit your taste. A cast iron skillet makes the best crust, but a heavy baking pan could be used if necessary.
- 1/4 cup canola oil plus 1 tablespoon for the skillet (or use a similar flavorless vegetable oil)
- 3 large eggs
- 1 cup plus 2 tablespoons buttermilk, 9 ounces
- 1 small can (8 ounces) cream-style corn, or about 1 cup
- 1 tablespoon finely minced onion, red or yellow
- 2 tablespoons finely minced jalapeno peppers**
- 1 1/2 cups stone ground cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (4 ounces) finely shredded Cheddar Jack cheese blend or a mild or sharp Cheddar cheese
- Put 1 tablespoon of oil in a 10-inch cast iron skillet* and put it in the oven. Heat the oven to 425° F,
- In a large bowl, whisk the eggs with the remaining 1/4 cup of oil, the buttermilk, cream-style corn, minced onion, and minced jalapeno peppers.
- In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
- Carefully take the hot skillet out of the oven and set it on a metal rack.
- Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.
- Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
- Cut into wedges and serve.
*A cast iron skillet will make the best crust, but a 9-inch baking pan can be substituted.
**Use fresh jalapenos or canned, minced finely.
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|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||8 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||3 g|