History shows that cornbread first started with Native Americans grinding fresh corn into cornmeal and mixing it with water and cooking it over a fire. It was simple back then. It evolved over time; people added buttermilk, leavening, pork fat, salt…all the good things in life. They often times cooked it over an open flame, Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels and jalapeño peppers and topped with shredded cheese.
What you need
1/2 cup butter (melted)
2/3 cup sugar
2 large eggs
1/2 cup buttermilk
1/2 cup creamed corn
1/2 teaspoon baking soda
·1 cup all-purpose flour
·1 cup yellow cornmeal
·1/4 cup jalapeño pepper (diced)
·1/2 teaspoon salt
What to do
Preheat the oven to 375 F. Grease an 8-inch square pan or baking dish.
In a large mixing bowl, whisk together the melted butter and sugar.
Add the eggs and creamed corn, whisk until combined.
Add the buttermilk and baking soda, and whisk to combine.
Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix until just blended. Do not overmix.
Place mixture into skillet or tray and dot the top with sliced jalapenos
Bake for 35 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool for at least 15 minutes before cutting into squares. Serve warm.
For something a little special try adding some aged cheddar