Spanish Cornbread

 

Very easy cornbread recipe to throw together! Next time, I want to try using shredded sharp cheddar and remember to put a tray below the skillet in case anything spills over.

Spanish Cornbread (WSJ, adapted from “Jubilee” by Toni Tipton-Martin)

INGREDIENTS

1 ¼ cups yellow cornmeal

1 ¼ cups all-purpose flour

¼ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup canned creamed-style corn (used entire 14.75 oz can)

1 cup well shaken butter milk (used 1 cup milk and 2 teaspoons lemon juice)

1 (4-oz) can diced green chiles (omitted)

½ cup minced yellow onion (used small red onion)

1 large egg, lightly beaten

1 cup shredded sharp cheddar cheese (used Colby Jack)

4 tablespoons butter, cut into pieces

 

DIRECTIONS

1.      Preheat oven to 400 degrees. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

2.      In a separate bowl, combine corn, buttermilk, chiles, onion, and egg, and mix well. Stir in cheese.

3.      Pour liquid ingredients into dry and stir together until just combined. Heat butter in a 10-inch case-iron skillet in the oven until foamy. Swirl butter to coat pan, then stir hot butter into batter. Immediately pour batter into hot skillet (Did not pour butter into batter. Instead just poured batter into the skillet with melted butter. Make sure to put a lined baking sheet below cornbread because could spill over). Bake until cornbread is golden brown, about 30 min. (needed to bake 30 min; took it out at 25 min and still slightly raw in the middle)