It has just the right amount of sweet and heat to make you realize this isn't just plain ole cornbread! The cheese and sour cream makes it so moist and yummy ....don't expect any leftovers. This recipe could be made in a muffin tin, but I always use a well seasoned iron skillet.
Goes well with grilled or smoked meats, which seems to be on everyone's mind as the weather warms up. I think it would be great for brunch with a Southwestern scramble too! Southerners love their cornbread with any meal....of course every meal wouldn't be bad either!!!
Sweet & Sassy Cornbread
- 1 ¼ cup yellow cornmeal
- 1 cup sifted all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons molasses or honey
- 1 large egg
- 1 cup whole milk or buttermilk
- 1/3 cup sour cream
- ½ cup shredded Cheddar or Colby Jack cheese
- 1/4 cup vegetable oil
- 2 tablespoons chopped jalapenos
- Oil to grease skillet or pan
Directions
Preheat oven to 425 degrees F.
Grease an 8-inch square pan or 8 in cast iron skillet.
In a medium bowl, combine cornmeal, flour, baking powder, chopped jalapenos and salt.
In a separate bowl beat the egg & add the milk, sour cream, shredded cheese, molasses or honey and the oil.
Stir wet ingredients until mixed.Add the wet ingredients to the dry, Mix gently until all dry ingredients are moist. Do not over mix; this will make your cornbread dense & tough.
Heat greased pan or skillet in the oven for 3-5 minutes. Remove it and pour the batter into pan or skillet. Place back in the oven and bake for 20 to 25 minutes, or until golden brown. Let cornbread sit for a few minutes prior to cutting. May be turned onto a plate or serving dish to serve. If you want to omit the jalapenos, it will not affect this recipe. You could substitute green or red bell peppers or even green onions and it would taste great
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