My search for a quick and easy, healthy and filling, moist and crunchy Cornbread has been on for a while now. After many trials in my experimental kitchen with my dear husband and kids trying them out, the search finally ends in the form of this recipe. This skillet baked cornbread is just the way I wanted it, savory and mildly sweet, loaded with cheese and jalapenos. Pair with the in house jalapeno salsa or a blob of homemade butter or even a drizzle of honey.

The ingredients used in the recipe are most often available in our pantry. You can also mix in and add more textures and tastes as you wish too, and it will yet come out deliciously baked. I have used a well-seasoned cast-iron skillet for baking this cornbread, do not panic if you don’t have one, you can use a loaf tin, a cake pan or even muffin tin but monitor the baking time.

Recipe

Serves 14-16 slices

Preparation time 20 mins

Baking time 30-40 mins

Ingredients

• 1 3/4 cups corn (fresh, frozen or tinned)
• 2 tbsp/ 30 ml honey
• 2 tbsp brown sugar
• 1 cup ( 225 ml) milk
• 2 free-range eggs
• 1/4 cup butter, melted
• 1 1/2 cups (213 gms) sharp cheddar, grated
• 1 cup yellow cornmeal (you can easily replace it with semolina/Rava or coarsely ground oats, I used semolina)
• 2 Jalapeno pepper, chopped
• 3/4 cup (105 gms) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt

Optional add on’s:

• diced bacon
• chopped herbs (chives/garlic chives/parsley etc)
• 2 – 3 tsp Jalapeno salsa

1. Preheat the oven to 200 C (400 F).
2. Roughly blend the drained corn in a food processor or with a knife. I have used frozen sweet corn and blended them in the processor. Keep aside.
3. In a mixing bowl, whisk together the milk, melted butter, eggs, honey, and brown sugar.
4. In another bowl, mix the blended corn, and bacon ( if using ).
5. In another bowl, mix together the dry ingredients (flour, cornmeal, baking powder & salt) along with the grated cheddar.
6. Add the dry ingredients into the wet, along with the Jalapenos and chopped herbs. Do not over mix.
7. Place the castiron skillet in the oven with a tablespoon of butter for 5 mins.
8. Pour the batter into the hot skillet. Bake the cornbread for 30-40 mins or until it’s golden brown.
9. Remove from oven, let stand for 10-15 minutes before serving.
10. Enjoy warm as an accompaniment or with a blob of butter or a drizzle of honey or the in house jalapeno salsa.