Ingredients: |
Ingredients: 1 1/2 cups (7.5 ounces) unbleached all-purpose flour
1 cup (about 5 ounces) yellow cornmeal*
2 tsp baking powder
1/2 tsp table salt
1/4 tsp baking soda
3/8 tsp cayenne pepper
1 scant cup milk MIXED WITH 1 Tbs vinegar (OR 1 cup buttermilk)
3/4 cup frozen corn kernels, thawed
2 Tbs packed brown sugar
2 large eggs
8 Tbs (1 stick) butter, melted and cooled slightly
1 medium jalapeņo, seeds and ribs removed, minced
4 ounces (about 1 cup) shredded sharp cheddar cheese (divided into 2- 2 ounce amounts)
*Regular, finer-ground cornmeal works better than stone-ground. Stone-ground makes a drier cornbread.
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Directions: |
Directions:Directions:
1. Adjust oven rack to middle and heat oven to 400 F. Spray an 8- or 9-inch square baking pan. Whisk flour, cornmeal, baking powder, salt, baking soda, and cayenne together in a medium bowl until combined. Toss in 2 ounces (about 1/2 cup) grated cheese and minced jalapeņo until combined. Set aside.
2. To a food processor (or blender), add milk+vinegar, corn kernels, and brown sugar. Process until combined, about 5 seconds. Add eggs and process for 5 more seconds. Some lumps will remain. (If you use a blender, you may need to add a few more seconds of blending at each step.
3. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and fold into the dry ingredients until just barely combined. Add the melted butter and continue folding ingredients together until everything is just barely wet and combined. Don't over mix.
4. Pour batter into the baking dish and smooth the surface. Sprinkle remaining 2 ounces (about 1/2 cup) cheese over the top of the batter. Bake until deep golden brown and a toothpick inserted into the center comes out clean, 25-35 minutes. (Mine usually takes about 27 minutes in a 9-inch pan. Don't over bake; it dries out if left in too long.) Let cool for about 10 minutes before serving. Leftover cornbread can be wrapped in foil and reheated in a 350 F oven for 10-15 minutes. |
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