Lucinda's Cheddar Cornbread
The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapeños; and you can even switch the cheese for a different one. If you don’t have a 10-inch cast-iron skillet, use an 8-inch square baking pan and adjust the baking time.
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- Pinch of cayenne pepper
- 1 1/2 cups milk
- 2 large eggs, lightly beaten
- 1 1/2 tablespoons unsalted butter, melted
- 1 cup grated cheddar cheese
- 1/2 cup corn kernels (frozen, fresh, or left over from a cooked cob)
- 2 tablespoons chopped pickled jalapenos (optional)
- Preheat the oven to 425 degrees.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapenos, if using.
- Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake, or the cornbread will be dry. Cut into wedges or squares and serve hot.