I’m sad to say that I don’t have much to say about this cornbread. It was really good. In fact, the morning after I made it — while I was wrapping up half of the loaf to freeze — the Boyfriend caught me cramming a huge hunk of leftover cornbread in my mouth wayyyyy earlier than was socially acceptable. Ever confident and oh-so-adorable with a full mouth and crumby fingers, I defended myself by explaining, “Hift ist ooou hooob!” Which roughly translates to:”It’s just soooo good!” in #coafg. Which assumes that as long as something is good, it can be acceptably consumed in a suit and heels, standing in the kitchen while you’re supposed to be making coffee and at least pretending to try to be on time to work. This assumption is probably wrong, but pre-coffee me was not — and never will be — ready for that particular brand of logic.
But the real point is, the cornbread was really good. It was easy and used mostly pantry ingredients — things like flour and corn meal. It’s a perfectly adaptable side-carb for heavy winter dishes like soups and stews — a little sweet, a little nutty, a little spicy, and it has that nice carmelized brown on the edges, without drying out. You could turn any of those flavors up or down, depending on what you’re pairing it with. Spicy chili? Omit the jalapeños. Mexican-style chicken tortilla soup that doesn’t seem right with a sweet bread? Halve the sugar. BBQ? If it ain’t broke…
But what more do I really need to say after you know that “Hift ist ooou hooob!”
- 1½ c. all purpose flour
- ⅔ c. sugar
- ½ c. yellow corn meal
- 1 T. baking powder
- ½ t. salt
- 1¾ c. half and half
- 2 eggs, lightly beaten
- ⅓ cup canola oil
- 4 T. melted butter
- 1 jalapeno, minced
- Preheat your oven to 350 degrees.
- In a large bowl, whisk together the dry ingredients (flour, sugar, corn meal, baking powder and salt).
- In a smaller bowl, whisk together the wet ingredients (half and half, eggs, oil, and butter). Stir the wet ingredients into the dry ingredients, and fold in the minced jalapeno. Stir until just combined.
- Pour the batter into a cast-iron skillet (I use this one and it's the greatest) and bake until the edges are lightly browned and the center is set -- a knife should come out clean. The original recipe said this would take 20-25 minutes -- mine took closer to 35, but was worth the wait.