I am probably out of my element in posting this recipe as I am sure The Chef or RipleyPickles have a version passed down from their great great grandmother’s junior league club. However growing up in Memphis and having lived in NOLA, I know my cornbread. This recipe has been adapted from Michael Rulhman and is fool proof. Here at NummyNumNum we like our food spicy, but if you are, in Chef Charlie’s words, a “PWEEF” then feel free to hold back on the jalapenos. If you like your cornbread real sweet, then add more sugar. My tip: coat your skillet with bacon drippings before adding batter. –ts
About 1/3 cup flour
1 heaping cup cornmeal
1 teaspoon baking powder
3-4 tablespoons sugar
8 ounces milk
2 large eggs
4 ounces butter, melted but cool
1-3 jalapeno peppers, seeded and diced
- Preheat oven to 350 degrees. Sift and combine the flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Whisk together milk and eggs then add the butter, whisking.
- Stir together wet and dry ingredients until well incorporated, stir in the jalapenos.
- Pour batter into a buttered or oiled loaf pan (or vessel of your choice, I recommend cast iron skillet) and bake about 25-30 minutes. You don’t want these too dry, but also not too wet. Unfortunately this is not a spoon cornbread recipe, but if you have a good one please pass along!