Thursday, June 13, 2013

Hot and Sassy Corn Bread

1 cup stone-ground yellow cornmeal (or whatever cornmeal you have)
¾ cup unbleached all-purpose flour
¼ cup whole-wheat flour
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
Freshly ground black pepper to taste
1 cup canned cream-style corn
½ cup fresh or frozen corn kernels, thawed if frozen
½ cup sour cream
½ cup milk
2 Tablespoons vegetable oil
1 Tablespoon light brown sugar
1 to 2 fresh jalapeño peppers, minced

Preheat the oven to 400° F. Butter an 8 inch square baking pan, or an 8 inch cast iron skillet. Toss the dry ingredients together in a mixing bowl. In another bowl, stir the cream-style corn and all the remaining ingredients together until smooth. Add half the liquid mixture to the dry mixture, stirring just until blended (don’t over mix). Add the remaining liquid and again stir until just blended. Pour the batter into the prepared pan. Bake until the top is golden and a knife inserted in the center comes out clean, 25 minutes. Cool slightly in the pan before cutting into squares. Makes 8 servings.

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