Cornbread is a Southern staple and there are as many different recipes as there are cooks. Here is just one, with a few twists that truly makes it Southern comfort food.
Ingredients:
1 cup white corn meal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon garlic salt
1 ½ cups whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 oz.) shredded Monterey Jack cheese
1 can (11 oz.) cream style corn
3 tablespoons chopped pickled jalapeños \
Directions:
Preheat oven to 375º F. Lightly grease 8-inch-square baking pan. Combine corn meal, flour, baking powder and garlic salt in large bowl. Combine milk, eggs and oil in medium bowl.
Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan. Bake for 30 to 35 minutes or until toothpick comes out clean when inserted in center. Cool in pan on wire rack. Serve warm.
Fiction South
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