- 1 cup all-purpose flour
- 1 cup cornmeal
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 beaten eggs
- 1/2 cup milk
- 1/2 cup whipping cream (carton)
- 1/4 cup shortening melted
- 1 can of creamed corn
- 2 handfuls of cheddar cheese
- Finely chopped jalapeño peppers (optional)
Preparation time 30mins
Cooking time 55mins
1. Generously grease the bottom and up the sides of a cast iron skillet with shortening and put on the burner—low/medium heat. When heated, sprinkle a little bit of cornmeal in the bottom of the skillet.
2. In a medium mixing bowl, thoroughly blend together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry mixture with a wooden spoon and set aside.
3. In another bowl combine eggs, milk, and shortening. Add egg mixture all at once to the dry mixture. Stir with wooden spoon until just moistened. Over mixing batter can cause peaks, tunnels, and a tough texture.
4. Use the leftover shortening in the cast iron skillet (I find that when melting the shortening I usually have more than ¼ cup). Now there should be a thin layer of oil in the bottom of the pan that is cooking the cornmeal.
5. Add most of the can of creamed corn (I usually eye this). Add cheddar cheese and jalapenos—stir until completely mixed.
6. Pour cornbread mixture into hot skillet. Put in preheated 425° oven for 25 minutes or until the sides pull away and are brown and an inserted toothpick comes out clean. Cool on wire rack.