I've always loved cornbread. My grandmother made it from scratch. My mom made it from a mix. Either way, I loved it. I like it plain, I like it sweet...and I've even discovered over the years that I like it spicy!
Do you know how simple it is to make? Do you know that there are only a couple more steps in the process to make from scratch then there is to make it from a mix? I mean come on....even if you buy that little white a blue box of Jiffy (I'm not saying its not good)...you STILL have to measure the milk, oil and crack an egg, right? So what if you made it from scratch and had to measure the dry ingredients? AND it came out better! huh? huh? Whats the big deal? Just do it...lol. (I think this is whats called peer pressure.)
I made a pot of chili for dinner tonight and thats what the cornbread went with. Once the chili was on the stove and simmering away, I had the perfect amount of time to make my cornbread. Everything was ready at the same time. Isn't that what we strive for? Oh and the reason I'm not blogging about my chili? I'm not a huge chili fan and therefore I don't think I make a chili worth sharing...LOL So I'll share my cornbread instead. This recipe has been altered and adjusted over the years. Sometimes I change it because of taste...other times, because of whats in the pantry. But...this is what I did tonight:
2 cups cornmeal (doesnt matter if its white or yellow)
2 tablespoons four
1 teaspoon salt
3 tablespoons sugar
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1/2 cup veggie oil
1/4 cup finely chopped jalapeno (I use the kind in a jar)
6 oz shredded cheddar cheese
Preheat your oven to 500'
Grease a pan. I use a large iron skillet.
In a large bowl, combine your dry ingredients: cornmeal, flour, sugar, salt, baking soda. Mix thoroughly.
In a medium bowl combine the eggs, oil, buttermilk and jalapenos. Mix thoroughly
Now...add the wet mixture to the dry mixture and stir to combine. Add the cheese:
Pour the mixture into your pan:
Lower the oven temperature to 350' and bake until a nice golden brown on top, about 30 - 40 minutes.
Serve warm, with butter and enjoy with your favorite bowl of chili (which I'm sure is much better than mine LOL).