Por This should never be a sweet cornbread. It is great topped with stewed tomatoes and lots of butter—real country style.
Another country favorite is cold left-over cornbread crumbled into a glass of sweet milk and eaten with a spoon—called
“crumble-in” or “crumblin.”
Makes 4 to 8 Servings
3 canned or pickled jalapeños, drained and chopped
1½ cups yellow stone-ground cornmeal
½ cup all-purpose flour
1 teaspoon granulated sugar, or up to 1 tablespoon depending on taste
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
2 large eggs, at room temperature
1 cup buttermilk
1 tablespoon vegetable oil, plus enough to grease pan
Preheat oven to 400ºF. In a mixing bowl, combine cornmeal, baking soda, sugar, flour, salt, and baking powder; set aside. In a separate bowl, mix eggs, buttermilk, and oil; stir until smooth and creamy. Add jalapeños; mix. Stir liquid into cornmeal-flour mixture. Blend with spoon to form smooth batter; do not over stir.Grease 9-inch pan (preferably cast iron) with oil and preheat in oven. Remove; pour batter into hot pan. Return to oven; bake for 20 to 30 minutes or until a toothpick inserted in the bread comes out clean. Cut and serve immediately.