Tuesday, September 4, 2012
I've made buttermilk cornbread before, which is arguably better. However, not having any buttermilk on hand, I made this version instead. I also used some of this jalapeno pesto (thawed), since I didn't have any fresh jalapenos either.
2 cups yellow cornmeal
2 cups flour
1 1⁄2 tablespoons sugar
1 tablespoons plus 1 teaspoon baking powder
2 1⁄2 teaspoons salt
2 cups milk
1⁄2 cup vegetable oil
2 eggs, beaten
3⁄4 cup fresh or frozen corn kernels
3⁄4 cup minced jalapeños
2 tbsp. bacon fat
Heat oven to 425°. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk in milk, corn oil, and eggs. Using a rubber spatula, fold in corn and jalapeños; set batter aside.
Heat a 12" cast-iron skillet; melt bacon fat in the skillet. Pour in batter; bake until golden brown and a toothpick inserted into center comes out clean, about 35 minutes.