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
Preheat oven to 400. Grease or spray one 8×8 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.
Every time I make cornbread, I wonder why I don’t more often. It is indeed, a quick bread, even with the peppers and shallot I cut up the whole thing only took a few minutes to go from raw ingredients to baking in the oven. I’m not a huge bread/roll at dinner person but some times a meal just needs cornbread! This particular one went wonderfully with the turnip greens I made but I think I will make it again the next time I get the urge to make chili.