Cornbread is a personal favourite of mine. Not only is it delicious, it is pretty versatile. You can serve it with all types of meals: with a Mexican style breakfast, with chilli or even as a desert with a sweet jam. Baking cornbread in a skillet gives it a crispy exterior and an amazing rustic presentation. This cornbread is a little sweet and if you add the peppers can have a kick of heat. It is also nice and moist because of the cream corn.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup butter or vegan butter at room temperature
- 2 eggs at room temperature
- 1/2 cup sugar
- 1-1/2 cups yellow corn meal
- 1 can creamed corn
- 1/2 cup 2% milk or unsweetened dairy -free milk
- 1/4 cup canned diced chili or jalapeno peppers (optional)
- Brush a medium cast-iron frying pan with oil. Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until incorporated.
- In a medium bowl, sift together the flour, baking powder and salt. Add the flour mixture, cornmeal, creamed corn and milk to the butter mixture and beat with the electric mixer just until completely mixed. Fold in the peppers (if using).
- Scrape the batter into the prepared frying pan and bake until the edges are golden brown and a toothpick inserted into the centre comes out clean, about 30 minutes.
- Cut the cornbread into wedges and serve warm.