If it's not here you don't want to make it
Corn Bread with Cheddar, Jalapeno and Green Onions
- 1 1/4 cups buttermilk, milk or yogurt (or 1 1/4 cups milk and 1 tablespoon white vinegar — see Step 2 below) plus more as need
- 2 tablespoons butter, olive oil, lard or bacon drippings
- 1 1/2 cups (about 7 ounces) medium-grind cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar, plus more if you like sweet cornbread
- 1 eggs
- Preheat the oven to 375 degrees.
- If you are using buttermilk, milk or yogurt, ignore this step.
If you want to use soured milk (a good substitute for buttermilk), warm the milk gently
--one minute in the microwave is sufficient, just enough to take the chill off-- and add the vinegar.
Let it rest while you prepare the other ingredients.
- Place the fat in a medium oven-proof skillet or in an 8-inch square baking pan over medium heat
(Note: would you believe I lack both? I used three of my mini-loaf pans);
heat until good and hot, about 2 minutes, then turn off the heat.
Meanwhile, combine the dry ingredients in a bowl.
Mix the egg into the buttermilk, milk or soured milk.
Stir the liquid mixture into the dry ingredients, combining well; if it seems too dry, add another tablespoon or two of milk.
Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven.
- Bake about 30 minutes, or until the top is lightly brown and the sides have pulled away from the pan;
a toothpick inserted into the center will come out clean.
Serve hot or warm.
- Optional additions I used: One cup canned creamed corn, one cup grated extra-sharp cheddar, two thinly sliced scallions, and 1 tablespoon chili powder,
but only because the store was out of jalapenos.
I usually mince one in.
- Optional additions I didn’t use: 1 tablespoon cumin (instead of chili powder); 1 cup fresh corn (instead of creamed);
molasses or honey, in place of the sugar, about 1/4 cup; minced herbs such as cilantro or fresh parsley, 2 tablespoons; sautéed onions,
shallots or leeks, about 1/2 cup.
Source: Adapted from Mark Bittman by Smitten Kitchen