Chili is just the right food for this kinda’ weather. And this time, instead of making cornbread out of the Jiffy box, I tried it from scratch.
- 2 cups of corn meal
- 1 cup of wheat flour
- 1 tsp each of salt, baking soda, and baking powder
- 1 egg
- 1 can of creamed corn
- 1 cup buttermilk
- 1/4 cup of oil
- 1/4 cup of milk
- 1 Tbsp butter
- 2 or more Jalapenos
Mix the dry ingredients first. Then add the wet ingredients save for the pat of butter. Preheat the oven to 400 degrees F. Heat up a cast iron skillet over the stove melting the pat of butter all around it. While the skillet is hot pour in the batter. Put the whole thing in the oven and bake it for 25 minutes. The edges come out crispy. It was so easy I won’t be making cornbread out of the box anymore. Man just writing this makes me wanna have another piece.
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