Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup canned corn kernels, drained
- 1/4 cup diced jalapeños
Special equipment needed:
- 9-inch cast-iron skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs and then stir in the milk and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the corn kernels and jalapeños.
6. Heat the cast-iron skillet on medium-high heat and add a tablespoon of oil.
7. Pour the batter into the skillet and spread it evenly.
8. Cook for 2-3 minutes until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cornbread cool for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 255
- Total fat: 11g
- Saturated fat: 2g
- Cholesterol: 49mg
- Sodium: 497mg
- Total carbohydrates: 34g
- Dietary fiber: 2g
- Sugars: 8g
- Protein: 6g
Substitutions for ingredients:
- You can use buttermilk instead of regular milk for a tangier flavor.
- Instead of canned corn kernels, you can use fresh or frozen corn.
- If you don't like spicy food, you can omit the jalapeños.
Variations:
- You can add shredded cheddar cheese to the batter for a cheesy cornbread.
- For a sweeter cornbread, you can increase the sugar to 1/2 cup.
- You can add chopped bacon or sausage to the batter for a meaty cornbread.
Tips and tricks:
- Make sure the cast-iron skillet is hot before adding the batter to get a crispy crust.
- Don't overmix the batter, or the cornbread will be tough.
- You can serve the cornbread with honey butter for a sweet and savory combination.
Storage instructions:
- You can store the 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 oven for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the cornbread in the cast-iron skillet for a rustic presentation.
- Cut the cornbread into wedges and arrange them on a wooden board.
Garnishes:
- You can garnish the cornbread with chopped scallions or cilantro.
Pairings:
- One-Eyed Jack's Cornbread pairs well with chili, barbecue, or fried chicken.
Suggested side dishes:
- You can serve the cornbread with a side salad, coleslaw, or baked beans.
Troubleshooting advice:
- If the cornbread is too dry, you can add more milk to the batter.
- If the cornbread is too wet, you can bake it for a few more minutes or reduce the amount of liquid in the batter.
Food safety advice:
- Make sure to cook the cornbread to an internal temperature of 200°F to ensure it's fully cooked.
Food history:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine.
Flavor profiles:
- One-Eyed Jack's Cornbread is sweet, savory, and slightly spicy.
Serving suggestions:
- Serve the cornbread warm with a dollop of honey butter.
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