1/2 cup minced seeded jalapeño pepper (about 6 large)
3 tablespoons butter or stick margarine, melted
2 tablespoons minced fresh cilantro
2 large eggs, lightly beaten
1 (7-ounce) can whole-kernel corn, drained
How to Make It
Preheat oven to 425°.
Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.
Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.
Good solid & forgiving corn bread recipe without buttermilk. Skipped cumin as do not like, skipped cilantro (but think it would be a good addition), skipped red bell. Used 1% milk. Added jar jalapenos, about 1/3 cup chopped. Used coconut oil to cover bottom (heated first) which added a nice crust on bottom in cast iron pan.
This is the best cornbread recipe I have ever tried (or made)- bar none!! It's flavorful, colorful and the texture is outstanding. It's ideal and it's my go-to cornbread recipe. You have to try it. You'll be glad you did.
This cornbread was flavorful and moist. I enjoyed the added kick from the peppers. Followed the directions exactly and it came out perfect. I don't think I would serve it on a special occasion, but it's a nice addition to a weeknight meal.