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*** Sorry the photos aren’t uploading. I think I accidentally deleted them when cleaning up blog photos. I’ll upload new ones the next time I make the recipe.***

 

In advance of the recipe I’ll be posting tomorrow, I wanted to share my cornbread recipe.

I love regular ole cornbread, but a kicked up skillet version, with extra goodies in the crust, is my favorite.

I made it for my dad the last time I was in South Carolina, and he loved it, which makes this daughter super proud.

Let me show you how I do it!

 

First, chop the jalapeño and onion.

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Then, if you’re using fresh corn, which I highly recommend, take it off the cob. I use a handy dandy kernel remover. If you don’t have one, no biggie. A sharp knife works fabulously.

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For the next step, I’m not going to lie… I use the directions on the back of the Quaker Yellow Corn Meal package for the cornbread mixture, with two exceptions: I don’t add any sugar and I replace milk with buttermilk. Feel free to add sugar, I’m just not a fan of sweet cornbread.

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After getting the mixture whisked together, let it rest while you sauté the jalapeño, onions, and corn.

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Suggestion: Use a small to medium sized cast iron pan. If you use a large one, the mixture will spread too thin and your cornbread will be super skinny. If you don’t have a cast iron pan, you can use an oven safe pan, but you may not get the same crust.

After sautéing the veggies for about eight minutes, pour the cornbread mixture on top and spread evenly.

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Put in a preheated 400 degree oven for about twenty minutes. Keep your eye on it, because every oven is different.

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When it’s done, take it out of the oven and let rest for about five minutes, then flip it upside down on a cutting board. The onions, jalapeño, and corn will be the beautiful top for this cornbread. See…

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Slice and enjoy!!

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I should’ve used one size smaller pan, BUT, silly me sold it last year in a yard sale and I didn’t realize I didn’t have it until too late. The medium pan worked just fine, but a smaller pan would have provided a thicker layer of cornbread.

 

What you’ll need:

1/2 an onion– chopped

1 jalapeño– seeded and chopped

1 ear of corn– kernels taken off the cob

1/2 Tablespoon of butter (for sautéing)

1/2 tablespoon of vegetable oil (for sautéing)

For the cornbread:

1-1/4 cup all-purpose flour

3/4 cup of corn meal

2 teaspoons baking powder

1/2 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

1 egg beaten

Preheat oven to 400 degrees

For cornbread mixture: Follow instructions on the back of package.

For the veggies: Sauté in  1/2 tablespoon of butter and 1/2 tablespoon vegetable oil.

After sautéing the veggies for about five minutes, pour the cornbread mixture on top and spread evenly. Put in a preheated 400 degree oven for about 20 minutes. Keep your eye on it, because every oven is different. When done, take it out and let it rest for eight minutes, then flip it upside down on a cutting board.

 

 

 

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