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Cheddar Corn Bread

Source of Recipe


From "Mad Hungry: Feeding Men and Boys" by Lucinda Scala Quinn



List of Ingredients



• 1 cup all-purpose flour
  
• 1 cup stone-ground yellow cornmeal
  
• 1 Tbsp sugar
  
• 1½ tsp baking powder
  
• 1 tsp coarse salt
  
• Pinch of cayenne pepper
  
• 1½ cups milk
  
• 2 large eggs, lightly beaten
  
• 1½ Tbsp unsalted butter, melted
  
• 1 cup grated Cheddar cheese
  
• ½ cup corn kernels (frozen or fresh)
  
• 2 Tbsp chopped pickled jalapeños
  






Instructions



1. Preheat the oven to 425° F.
   
   
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.
   
   
3. Scoop into a well-seasoned 10-inch cast-iron skillet and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. (Do not overbake or the cornbread will be dry.) Cut into wedges or squares and serve hot.
   
   Serves 6 to 8