This is a real easy Homemade Cornbread recipe. It's moist, holds together well, and has just the right amount of sweetness. I'm sure you'll readily label this the Best Cornbread you've ever had.
Living in the South I've found that it's real difficult to make cornbread for guests. Everyone's got there own idea of what cornbread should be, and their fondest memories of it, is the one that Grandma made. Cornbread is also usually made in a large, well seasoned, Black Frying Pan (cast iron). Since I live on a boat, and have a 15" wide oven, that doesn't work. I actually use restaurant style 1/4 sheet pans. It's the equivalent of a 9 x 13 yet is 10 x 12, and fits my oven.
I've made this recipe for a group I regularly cook for, here in Charleston, SC. Other than the fact that, "It didn't taste like Granny's", it was well received.
The other day, a friend, who owns an Organic Farm, brought me some home ground corn meal. Not being a real fan of corn bread I was a little reluctant to try it, but I did. It came out one of the best corn breads that I've ever tasted, and, I have to believe that's it all in the flour. It came out moist, and full of flavor without the gritty taste that I don't like. It didn't even fall apart in my hand while I was eating it. On top of that, 2 people ended up liking it so much that they asked me for the recipe and some of the flour to try it themselves.
This one is a little tough to make because you can't make it ahead of time, and, it tastes best warm right out of the oven. About the only thing that you can do is prep both the wet and dry ingredients, then mix them together just before you want to put them in the oven.
Make variations by adding:
Steamed Jalapeno Peppers
Steamed Habanero Peppers
Grated Cheddar Cheese
Grated Parmesan Cheese
Make it even more buttery by brushing the top with melted butter as it comes out of the oven.
Or, do like Red Lobster does with their biscuits, brush with melted butter that has garlic powder in it.
Oh well, you get the idea, kick it up with something to make it yours.
Prepare either a 9 x 13 Baking pan, or, a 1/4 sheet pan by placing parchment paper in the bottom, then buttering it.
2. Place the butter in a small pan and heat over low heat until melted.
Combine the dry ingredients by placing them in a bowl then whisking to mix up and break up any lumps.
Place the eggs in a small bowl, and whisk until smooth. Add the milk and vanilla and whisk a little more. Drizzle the butter in while whisking, to prevent the eggs from cooking.
3. Add the wet ingredients to the dry and whisk quickly, just it's blended.
Add the Jalapenos, whisk, then add the grated cheddar cheese and whisk to blend.
4. Pour onto the prepared sheet pan.
The pictures shows how heavy (thick) the batter is.
5. Spread evenly with an off-set spatula. Then dust with a little Butt Kickin' Blacken, or cayenne pepper.
Ron's Note:
The Blacken helps give some color to the top, and adds just a hint of Cajun Flavor.
6. Bake 20 - 25 minutes at 375, or, until a toothpick comes out almost clean. The Corn bread will continue to cook an additional 5 minutes after it comes out of the oven, so don't over cook it, or it will be dry.
As soon as it comes out of the oven, rub some butter on top which will make it even more buttery.
Serve warm with room temperature butter.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
