Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 2 jalapeno peppers, seeded and finely chopped
Special equipment needed:
- 9-inch square baking pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan with cooking spray or butter.
2. In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, and sugar.
3. In a separate bowl, whisk together the melted butter, buttermilk, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the shredded cheddar cheese and chopped jalapeno peppers.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
8. Let the cornbread cool in the pan for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 275
Fat: 12g
Saturated Fat: 7g
Cholesterol: 77mg
Sodium: 607mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 8g
Protein: 9g
Substitutions for ingredients:
- You can use any type of milk instead of buttermilk.
- If you don't have jalapeno peppers, you can use other types of chili peppers or omit them altogether.
- You can use any type of shredded cheese instead of cheddar.
Variations:
- Add cooked and crumbled bacon to the batter for extra flavor.
- Use corn kernels instead of jalapeno peppers for a sweeter cornbread.
- Add a tablespoon of honey to the batter for a touch of sweetness.
Tips and tricks:
- Don't overmix the batter, or the cornbread will be tough.
- If you want a spicier cornbread, leave the seeds in the jalapeno peppers.
- Serve the cornbread warm with butter or honey.
Storage instructions:
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cornbread, wrap it in foil and bake in a 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the cornbread on a wooden cutting board or a rustic plate.
- Garnish with fresh herbs or sliced jalapeno peppers.
Pairings:
- Serve the cornbread with chili, soup, or stew.
- Pair with a salad for a light lunch or dinner.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Coleslaw
Troubleshooting advice:
- If the cornbread is too dry, add a tablespoon of milk to the batter.
- If the cornbread is too moist, bake it for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw eggs.
- Store leftover cornbread in the refrigerator if you're not going to eat it within 3 days.
Food history:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine.
Flavor profiles:
- Savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve the cornbread warm or at room temperature.
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