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–+ servings

Corn Bread

A simple, corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly. I'll add jalapeno and sweet onion as texture enhancers
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breads, Side Dish
Cuisine American
Servings 1 Loaf
Calories 1543 kcal

Ingredients
  

  • 1 cup Corn Meal Yellow, of course
  • 1 cup AP Flour
  • 1 cup Milk Sweet or buttermilk, whole full fat.
  • 4 tsp Baking Powder
  • 1/2 tsp Salt Kosher, of course
  • 1 ea Egg Free Range, Large or better
  • 1/4 cup Oil Vegetable, Canola or taste free
  • 1/2 Large Sweet Onion Peeled and Diced
  • 1 Jalapeno Pepper Large, washed, seeded, stemmed, diced

Instructions
 

  • Preheat oven to 425 F . Place 9-inch cast-iron skillet in oven to warm it.
  • Mix corn meal and mix in large bowl; Let rest for 5 minutes
  • Sift flour, baking powder, and salt together into corn meal mixture. Mix onion, jalapeno, and eggs into the corn meal mixture until you have a smooth batter, about 1 minute. Let rest 5 minutes
  • Remove skillet and oil, or use butter for more flavor; Pour batter into skillet
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  • Remove from oven, turn out and slice into wedges. Serve as a side to chili, beans, or just with butter

Notes

One can add sugar, if one wants, but that would be corn cake.
One can add 1 can of creamed corn
One can add diced bell red and green bell peppers
One can top with shredded cheddar cheese

Nutrition

Calories: 1543kcalCarbohydrates: 186gProtein: 31gFat: 78gSaturated Fat: 12gCholesterol: 28mgSodium: 1787mgPotassium: 3158mgFiber: 19gSugar: 27gVitamin A: 546IUVitamin C: 25mgCalcium: 1249mgIron: 9mg
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