This is a basic Southern style corn bread recipe, a dense, savory cake type bread made with either yellow or white cornmeal. One may substitute additional flour for a portion of the cornmeal if you’d prefer a lighter version. To this base recipe I have also added 1 tea spoon of sugar which simply isn’t done if you are a purest. However I am a firm believer in knowing the rules first before breaking them.
From an historical perspective its hard to say how long corn bread has been around however the native Americans were making a version of corn bread known as “pone” before the white man arrived in the new world. Modern day corn bread however is traditionally prepared in an iron skillet though you can prepare them in a cake pan, pie pan or muffin tins. It should be noted thou if you decide to bake them in a muffin tin as muffins it is recommended one employ at least equal parts cornmeal and flour if not 2 parts flour to 1 part cornmeal. You can add just about anything to the basic batter you like, example include: creamed or grilled corn, chilies, peppers, sundried tomatoes, black beans, bacon, sausage, fresh or dried herbs and so on. You can also pan fry, deep fry or grill corn bread. Many people will substitute mayonnaise for part or all of the eggs, back in our café we use to prepare chipotle mayo for sandwiches and if I had any on hand I would add a spoon or two every now and again to our cornbread batter. Of course this is by no means a necessity, Corn bread is super simple and taste super good, so bake a batch and enjoy!
Shopping List
Cornmeal
All purpose or self rising flour
Baking powder
Baking soda
Butter milk
Eggs
Bacon
Corn
Green and red jalapeño chilies
Onions
Salt
Pepper
My Mad Method
Render 100g bacon in an Iron skillet or sauté pan, set aside bacon and reserve fat
Mix 7.5dl corn meal (not corn starch), 2.5dl all purpose flour, 3 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tsp sugar
Mix together 2.5dl butter milk, and 2 eggs
It should resemble a thick pan cake batter, add 1TBSP bacon drippings and just enough water so that it is pourable
Fold in the reserved bacon, 50g grilled corn, 25g grilled green and red jalapeño chilies, and 25g grilled onions
Place the skillet in a 200c preheated oven with the remainder of the bacon fat, heat through. Sprinkle some cornmeal before adding batter
Pour the batter evenly into the pan and level off the top, place in oven for 20-30 minutes until firm in the center
Fresh out of the oven, and ready to serve!!
Ready to eat!!
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