1 1/2 cup cornmeal
1/2 cup flour
1 cup buttermilk, at room temperature
1/3 cup fresh or frozen corn kernels
1/3 cup melted butter, cooled slightly
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, at room temperature
1 jalapeno, chopped
1 shallot, chopped
Directions:
Preheat oven to 400. Grease or spray one 8x8 baking pan. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda and sugar. Beat in the egg, buttermilk and butter until well combined. Fold in peppers and corn. Pour into pan and bake 25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.
The perfect accompaniment to a steaming bowl of chili!
ReplyDeleteLove the recipe! Just what I need to go with next week's gumbo!
ReplyDeleteCornbread is sometimes overlooked. A good recipe is helpful in making this bread.
ReplyDelete