Cornbread is the perfect quick bread to ride along side of any summer meal... chowder, grilled meat or fish, or a big ol' pot of keilbasa and beans... but tonight, they'll team up with ribs and corn!
Since we eat a lot of cornbread... because it's so easy, quick, and tasty... I change it up a lot, by adding in different little extra flavors.
Tonight our cornbread collides with some sharp cheddar cheese (grated, about 1 and 1/2 cups or up to 2 cups) and chopped jalapenos...and it was a match made in heaven!
The other secret to super tasty cornbread... you know, with crispy edges and a soft tender middle, is this big-ass cast iron skillet! To get it ready, drop about 2 tablespoons of butter in the skillet, and pop it into a 400 degree preheated oven to melt the butter...
And this is what you get... the perfect place to cook your cornbread!
The batter is actually pretty light and couldn't be easier. In a big mixing bowl, I measured 2 and 1/2 cups all purpose flour, 1 and 1/2 cups corn meal, a scant half cup sugar, 4 teaspoons of baking powder, and 1 teaspoon of kosher salt. Mix all the dry ingredients together with a whisk and get ready to add the wet: 2 cups milk (I used 1%, but you can use what you want, or buttermilk...yum!), 2 eggs, and half cup canola oil.Mix the wet and dry together to combine!
Now, time to get this party started... add chopped jalapeno and grated cheese! Now, take your cast iron skillet out of the oven and fill with your cornbread batter!
In about 25 minutes you'll have a tasty cornbread treat, fit to ride along any meal... chilli, BBQ, soup, or in this case, on it's own!
Get creative and add your own special touches to your favorite cornbread!
Cornbread is the perfect quick bread to ride along side of any summer meal... chowder, grilled meat or fish, or a big ol' pot of keilbasa and beans... but tonight, they'll team up with ribs and corn!
Since we eat a lot of cornbread... because it's so easy, quick, and tasty... I change it up a lot, by adding in different little extra flavors.
Tonight our cornbread collides with some sharp cheddar cheese (grated, about 1 and 1/2 cups or up to 2 cups) and chopped jalapenos...and it was a match made in heaven!
The other secret to super tasty cornbread... you know, with crispy edges and a soft tender middle, is this big-ass cast iron skillet! To get it ready, drop about 2 tablespoons of butter in the skillet, and pop it into a 400 degree preheated oven to melt the butter...
And this is what you get... the perfect place to cook your cornbread!
The batter is actually pretty light and couldn't be easier. In a big mixing bowl, I measured 2 and 1/2 cups all purpose flour, 1 and 1/2 cups corn meal, a scant half cup sugar, 4 teaspoons of baking powder, and 1 teaspoon of kosher salt. Mix all the dry ingredients together with a whisk and get ready to add the wet: 2 cups milk (I used 1%, but you can use what you want, or buttermilk...yum!), 2 eggs, and half cup canola oil.Mix the wet and dry together to combine!
Now, time to get this party started... add chopped jalapeno and grated cheese! Now, take your cast iron skillet out of the oven and fill with your cornbread batter!
In about 25 minutes you'll have a tasty cornbread treat, fit to ride along any meal... chilli, BBQ, soup, or in this case, on it's own!
Get creative and add your own special touches to your favorite cornbread!
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