Corn Pone To Spice Up Your Sunday
A sexy, savory quick bread takes your mouth down south
Recently a friend pointed out what makes my admittedly delicious cornbread so good: The lack of flour and sugar commonly found in nasty Yankee cornbread. What I make is Southern cornbread, based on my Grandmother's recipe but altered to perfection. I'll share my recipe with you after the jump, and because cornbread is a member of the quick bread family, you can deduce that this is an easy one. Easier than pie, even.
I can't seem to find my Alibi recipe style guide. Therefore this translation is winged, knowing there is no way it's less organized than Grandmother's original recipe, taken down over the phone and scrawled on a torn piece of the yellow pages, with the altered version committed to memory.
And I shall call it "Miss Carr's Cornbread."
1 cup yellow corn meal
1 tsp salt
1/2 tsp baking soda
1/3 cup canola or vegetable oil
1/2 cup milk
1 cup sharp cheddar, grated
1 small or medium onion, chopped
3 large jalapeño peppers, minced or 1/2 cup green chile, roasted and chopped
1/2 frozen corn (optional)
Preheat oven to 450 degrees. Mix dry ingredients in a bowl, then add everything else. Mix well with a fork or wooden spoon. It is almost completely essential that this is cooked in a cast iron skillet, but failing that can be cooked in a regular baking pan. Skillet size can vary from 10 to 5 inches in width, depending on what you have. Bake for 30-40 minutes or until dark golden brown. Makes 4-8 servings. Mmmmmm, pone.