- 1 1/2 cups cornmeal (yellow or blue, both work)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1- 11 ounce can of corn, drained
- 3 tablespoons vegetable oil
- 2 medium jalapeños, seeded and finely chopped
adapted from The Woman’s Day Cookbook
Prep work: drain the corn, seed and chop the jalapeños
- Place a 9- or 10-inch cast iron skillet (or oven-proof skillet) in the oven and heat to 400 ° F.
- In a large bowl mix the cornmeal, flour, baking powder and soda, and the salt. Stir until well combined.
- Add the buttermilk, corn, vegetable oil and the jalapeños and stir until blended.
- Remove the hot skillet and lightly spray it with cooking spray. It will smoke a little. Pour in the batter and give the skillet a little shake to even it out. Sizzle!
- Bake for 25-30 minutes until a knife inserted in the center comes out clean. Cool in the skillet, cut into wedges and top with a pat of butter.
When I first went off to college my mother had the smarts to send the Woman’s Day Cookbook with me. I know if seems old-fahsioned, but I can’t tell you how many times I’ve sourced this book. Just take a look at my worn and warped copy:
The Woman’s Day Cookbook was indispensable in my early years cooking for myself. Over the years as I have gained confidence in the kitchen I still come back to this book for reliable and simple recipes.
About 10 years ago I decided to find a recipe for real southern cornbread. Not that sugary Yankee cake that most people try to pass off, but the salty and spicy stuff I remember from childhood. Let me be clear: I LOATHE SUGAR IN CORNBREAD. It invokes in me a white-hot disgust so intense it rips a hole in space time. The original recipe that mine is adapted from called for sugar, so I just took that out completely and doubled the amount of salt. Done and done. I also use an entire 11 ounce can of corn in place of the 1 cup of corn the original recipe called for, mostly because I’m lazy and it’s easy to dump in the can. I have tried it with fresh and frozen corn and it makes no difference at all. I also reduced the jalapeño by one, but if you love heat go to town with three. Lastly, I started using blue cornmeal because I like the color. It doesn’t taste any different to me and it makes me grin. Blue bread. So weird.
I highly recommend using a cast iron skillet if you have one. Not only does it create a satisfying crisp exterior to the cornbread, but it makes me feel so Southern. The resulting cornbread is just how I like it. Crispy on the outside with a moist crumb inside, and enough sweetness from the corn so that extra sugar is unnecessary. With a little pat of butter melting on top, this bread is irresistible. Pair it with quick chili for a comforting winter meal.
Last time I made this my boyfriend stored the leftovers in this 1 quart container. I thought it looked like something you would see at Alinea or Moto, all molecular gastronomy-like, so I took a picture. Weirder!