Cornbread

By ltrodrigu

A simple cornbread is a joy. A jalapeño-spiked cheddar cornbread is a joy with a little kick. Make a double batch of the batter if you’re going to bake it both ways.

Ingredients

• For Cheddar-Jalapeño Cornbread (optional):
• 4 tablespoons (1/2 stick) unsalted butter
• 1 1/4 cups cornmeal
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher or other coarse salt
• 2 tablespoons sugar
• 1 large egg
• 1 1/4 cups milk, butter milk, or plain yogurt
• 2/3 cup grated extra-sharp cheddar cheese plus another 1/4 cup, for top
• 1/4 cup chopped scallions (both the white and green parts)
• 1 teaspoon seeded and finely minced jalapeño

Details

Servings 6
Adapted from wsj.com

Preparation

Step 1

Preheat the oven to 375 degrees.

Put the butter in a medium-size ovenproof skillet (preferably cast-iron) or an 8-inch-square or round baking pan and place it in the oven to heat until the pan is hot and the butter is melted, about 4 minutes.

Meanwhile, combine the cornmeal, flour, baking powder, salt and sugar in a large bowl. In a smaller bowl, mix the egg and milk together. Pour the melted butter from the pan into the egg-milk mixture and whisk to combine (but don’t wipe out the excess melted butter in the pan).

Stir milk mixture into dry ingredients, stirring just until barely combined.* Scrape the batter into the pan that you used to melt the butter, and spread it evenly.

Bake cornbread until the top is lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Place skillet on a wire rack to cool for at least 10 minutes. Serve the cornbread hot or warm.

*Cheddar-Jalapeño Cornbread:
When combining the wet and dry ingredients in step 4 above, mix in cheddar cheese, scallions and jalapeño. Then, right before the cornbread goes into the oven, sprinkle more cheddar on top, if you like.