Yield: 6 servings
- 2 cups white cornmeal
- 6 tablespoons flour
- 2 teaspoons baking powder
- 1/8 tablespoon baking soda
- 1/4 tablespoon salt
- Dash of black pepper
- 1 cup buttermilk (see note following recipe for substitute)
- 8 tablespoons of cooking oil (or bacon grease)
- 1/2 cup grated medium cheddar cheese
- 1 cup cream style corn - DRAINED WELL
- 1 medium Jalapeno pepper, diced (adjust to taste).
- 1/3 cup onion - diced
1. Preheat the oven to 400 degrees
2. Prepare the skillet by placing the oil in the skillet and roll the skillet or use a paper towel to coat the sides of the skillet with oil. Place the skillet on the stove top burner on medium heat.
3. In a medium size bowl, combine all the dry ingredients and mix well. Add corn, cheese and Jalapeno pepper and mix.
4. Add 1/2 of the buttermilk and stir.
5. Slowly, add the hot oil from the skillet, leaving about 1 tablespoon in skillet. Stir well.
6. Watching the consistency of the corn meal batter carefully, add additional buttermilk while stirring. The consistency of the batter should look like a thick pancake batter. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal.
7. Lightly sprinkle the skillet bottom with dry corn meal and pour in the batter. Immediately, place skillet in pre-heated oven.
8. Bake at 400 degrees approximately 25 minutes. Watch the cornbread after about 20 minutes and cook until the top is golden brown.
NOTE 1: Here's a tip...if you do not keep buttermilk on hand (I don't) you can make a substitute by adding 1 tbsp. vinegar to 1 cup of regular milk, stir and let it sit for one minute before use.
NOTE 2: You really should use a cast iron skillet for this recipe. You can use other types but cast iron somehow makes a better bread. We use an 8 or 10 inch skillet for this recipe. Smaller skillets make a thicker bread with lots of soft insides. Larger skillets will make a thinner, crunchier bread.