There are many kinds of cornbread. I like mine slightly sweet with whole kernels of corn inside. In the mornings I smear it with butter and have it with my coffee. In the evenings I enjoy it with bacon and eggs as a dinner option. But every family makes it their own way. There are also many different options for additional ingredients. I wasn't brave enough to make mine with jalapeños.
Ingredients:
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 4 tsp baking powder
- 1/3 cup sugar (or less)
- 1/2 tsp salt
- 6 Tbsp salted butter
- 1 egg
- 2 cups buttermilk (the fattier the better)
- 1/2 cup of whole kernel corn
Directions:
- Combine the cornmeal, sugar and salt with buttermilk a few hours before you start making the cornbread. This will make the cornmeal less gritty.
- When you are ready to bake, place a 10 inch cast iron skillet in the oven and set the oven to 425°F
- Sift the flour and baking powder into a big bowl.
- Start adding the cornmeal mixture you made beforehand into the flour gradually and stir to combine everything evenly.
- Add the egg, salt, and 3 Tbsp of melted butter and stir.
- Stir in the corn.
- Carefully take the HOT skillet out of the oven. Wait a minute and add the remaining 3 Tbsp of butter into to the skillet, spreading evenly.
- Pour the batter into the skillet and place it in the oven. Remember the skillet is HOT.
- Bake 23 - 25 minutes.
After the cornbread cools down for 10-15 minutes, remove it from the skillet so it doesn't dry out. Once it is cool wrapped leftovers in foil to keep for later.
Enjoy!
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