Spicy Jalapeno Corn Bread From Scratch!
Which is pretty much just as easy as the box kind. I made a Southern style Sunday dinner this week (I’ll post about all the dishes!) and realized that I’d forgotten to get box of corn bread mix so instead of panic, I realized I had all the ingredients in the house already so I threw them together and, zoom, there was corn bread!
All it takes is a cup of corn meal, a cup of all-purpose flour, a quarter cup sugar, a tablespoon of baking powder and a teaspoon of salt mixed together in a medium sized bowl.
In a separate bowl mix one cup milk, one-third cup vegetable oil and one large egg, slightly beaten. Now mix the wet ingredients into the dry, add a small can of diced jalapenos, mix in a pour in a nine inch round cake pan (or square or what ever shallow tin you have) and bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Ok now here’s a country gourmet trick. Instead of the cake tin, take a 10 inch cast iron skillet and heat it up on a high flame, take it off the heat and toss in a tablespoon of butter and let it melt and cover the bottom and sides. Now pour the corn bread batter in the skillet and toss in the oven to bake. It will take a little less time to bake so watch carefully and the bottom will have an extra delicious buttery browned crust which complements both a spicy and a sweet corn bread.
Make some tonight! It’s so easy and good!
