I recently adjusted the recipe with the addition of an extra 1/2 cup buttermilk. The result was a creamy cornbread with a tight crumb. Not dry or flakey but moist and creamy. This recipe goes great with the Texas Chili with a Twist.
Makes 1 / 9″ Round
1 Tablespoon Plus ¼ Cup Vegetable Oil
1 1/2 Cup Fresh Corn Kernels (From About Two Ears)
1 Jalapeño, Seeds Removed and Finely Diced (Leave the Seeds to Add More Heat)
1 Cup Yellow or White Cornmeal, Stone Ground Medium
1 Cup All-Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Fine Sea Salt
¼ Teaspoon Cayenne Pepper
1 1/2 Cups Buttermilk
1 Large Egg
1 Cup Shredded Cheddar Cheese
Preheat the oven to 400°.
Heat 1 tablespoon vegetable oil over medium high heat in a medium sauté pan. Add the corn and jalapeno and sauté for 3 minutes or until fragrant. Remove from heat and set aside to cool to room temperature.
Spray the bottom of a 9” baking pan or heavy cast iron skillet with Pam cooking spray for baking and pour in the vegetable oil. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wire whisk. Add the buttermilk and egg to the mixture all at once and stir with a rubber spatula to blend. Fold in the corn and jalapeño mixture and the cheddar cheese. Spoon the cornmeal batter into the preheated pan and gently and evenly spread the sides to the edge of the pan.
Bake for 35 – 40 minutes or until lightly golden brown. Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Using a thinly bladed knife loosen bread edges from pan and invert onto wire cooling rack. Re-invert the corn bread and cool on the wire rack.
Serve in wedges with Texas Chili with a Twist.