Cornbread [Recipe]

One of the common breads in the Southern US is cornbread, made from cornmeal (ground corn). There many ways of making it, which range from a light, high-rising cake consistency to a denser, flatbread consistency, to round balls we call "hushpuppies." The hushpuppies are fried and have a crispy outside, but the other variants are basically crustless breads. Cornbread is typically baked in an oven, while the similar flatbread we call hoecake is fried in a skillet on the stovetop.

My sister-in-law was craving a simple meal of cornbread and beans, so I made a pan of cornbread for us. I have used the same recipe for cornbread for years and have no idea where it came from, originally — I'm in my sixties and have been cooking since my teens, so I claim an exemption here! 😂

CORNBREAD

1 cup all purpose flour 1 cup yellow cornmeal 1/4 cup sugar (or equivalent sugar-substitute) 1 tablespoon baking powder 1/2 teaspoon salt (Kosher or Sea-Salt is best) 2 eggs, slightly beaten 1 cup buttermilk, milk, or half-and-half 1 cup applesauce or creamed corn (optional, for moistness) jalapeño peppers, diced (optional, if you like it hot)

Mix dry ingredients in mixing bowl. Make a well in the center and pour in the slightly beaten eggs and buttermilk. Stir just until batter is moistened throughout. Pour batter into a greased pan. Bake in 400°F oven approximately 25 minutes, or until knife inserted near center comes out clean.

NOTES:

● I seldom keep milk on-hand, but keep half-and-half (half-cream/half-milk) on hand for coffee. Using this for cooking is usually fine and will actually give your foods a slightly richer, creamier taste.

● If you use regular milk, the recipe will turn out fine, but if you want the "buttermilk" taste and airiness, a spoonful of vinegar or lemon juice in regular milk will add the same acidity that is found in buttermilk.

● Although I say that the cup of applesauce or creamed corn is optional, it is definitely recommended, as I find dry cornbread to be rather dismal. Creamed corn is the best choice, and you can use a chopper or food processor to make it slightly chunky or more creamy, based on preferences.

● Sometimes (as is seen in the pics here), I sprinkle paprika on top before placing it in the oven to add a little bit more flavor. This is totally optional, and why the top of my cornbread looks brown rather than the usual golden color.

I like to slice my cornbread open and put some butter inside while it is still warm, then serve it with baked beans, soup beans, greens (spinach, collards, turnips, etc.), or a yummy bowl of chili or soup!