2 cups yellow corn meal
2/3 cup all purpose flour
1 Tbs baking powder
1 tsp salt
1 1/3 cups milk
2 eggs beaten
4Tbs vegetable oil
1 medium onion diced
1 or 2 jalapenos seeded and minced (depends on how hot you want it.)
1 medium tomato seeded and diced
Preheat oven to 425
Saute the vegetables in a large cast iron skillet with 1 Tbs of vegetable oil until soft.
Thoroughly mix the dry ingredients in a bowl.Add the wet ingredients and stir until you have a thick batter. Add in your vegetables and mix well.
Now you can add the batter back into the oiled cast iron skillet and bake for 25 min
If you don't have a cast iron, use a greased 9in round baking pan and reduce the baking time to 20 min.
Check with a toothpick for doneness...if it comes out clean then it is ready.
Many folks baste the top with butter while it's still hot to add extra moistness and flavor.
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2 comments:
now you've gone and done it! cornbread is on my top twenty list of favorite things to eat...jeeez, there goes the diet.
it's getting to be that season, hammer...soup and cornbread...
I like to make beans in the crockpot and eat those with the cornbread. Cabbage or Chili are good as well.
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