Amazing Rustic Cornbread!
Amazing Rustic Cornbread! This is the only cornbread recipe worth making. This is not your dry grocery store recipe. Take pride in your cornbread.
Equipment
- 1 8 inch cast iron pan
- 1 hand blender or mix by hand
- 1 large mixing bowl
- 1 hand mixer for egg whites
- 1 glass or plastic bowl
Ingredients
Rustic Cornbread
- 4 ears fresh corn frozen is optional
- 1 whole jalapeno pepper
- 8 oz cheese, I used cheddar and Jack
- ½ cup salted butter Half for fun and half
- 1⅓ cup medium grind yellow corn meal
- 1⅓ cup all purpose flour
- ¼ cup honey
- ¼ cup sugar optional if you do not want it sweet
- 1 tsp baking powder
- 1 tsp salt
- 3 egg yolks
- 3 egg whites
- ¼ tsp cumin
- ¼ tsp smoked paprika
- 1⅓ cup buttermilk
Instructions
Corn
- preheat oven to 400 degrees
- husk fresh corn and cut kernels into bowl4 ears fresh corn
- finely dice jalapeno pepper1 whole jalapeno pepper
- preheat cast iron pan until is smokes, add 1/4 cup of the butter, then add corn and jalapeno peppers. NOTE USE ONLY ½ THE BUTTER!½ cup salted butter
- saute for 2 minutes and set in another bowl to cool. DO NOT CLEAN OUT CAST IRON PAN!
Rustic Cornbread Batter
- add all ingredients but corn, jalapenos, egg whites, and cheese and mix together. Note you used 1/4 cup of butter with corn so only add 1/4 cup of melted butter here!1 whole jalapeno pepper, ½ cup salted butter, 1⅓ cup medium grind yellow corn meal, 1⅓ cup all purpose flour, ¼ cup honey, ¼ cup sugar, 1 tsp baking powder, 1 tsp salt, 3 egg yolks, ¼ tsp cumin, ¼ tsp smoked paprika, 1⅓ cup buttermilk
- add corn and cheese and mix4 ears fresh corn, 8 oz cheese, I used cheddar and Jack
- whip egg whites in a glass or plastic bowl until stiff peaks. fold egg whites into batter. Do not over mix.3 egg whites
- add batter to 8 inch cast iron pan you already used for corn and bake for 20-25 minutes.
- Let cool and serve!