Yum! Gave a little hint of heat but not really spicy (which is just about right for me) and tasted good with the pork. B liked it so much he helped himself to a big big second slice. Baked for 30 minutes at 400F in the 10-inch cast-iron skillet. Came out a little thinner than I would've liked. I would've baked it in an 8-inch skillet if I had one. Maybe I'll try baking it in a cake pan next time.
3/4 cup cornmeal
1/4 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3/4 cup low fat milk
1 large egg
4 Tbsp butter, melted and cooled (I accidentally used only 2Tbsp)
1 heaped cup of sweet corn (ideally fresh)
2 small jalapeño peppers, seeded and diced
2 ounces extra sharp cheddar cheese, shredded (optional. I added cheese since I hadn't melted enough butter)
- Preheat oven to 375 degrees. Butter an oven proof loaf pan or cake tin or a cast iron skillet and set aside.
- In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar.
- In another bowl, beat the egg and stir in the milk. Whisk well to combine and add butter, continuing to whisk.
- Pour the wet ingredients into the dry ingredients and stir well to combine. Finally stir in the jalapeño pepper and sweet corn.
- Pour the batter into the prepared pan. Bake for about 30 minutes till a skewer inserted into the center of the bread comes out mostly clean.
- Serve warm.
Variation on Ruhlman's Jalapeño Cornbread recipe: http://ruhlman.com/2009/04/jalapeno-cornbread.html
Ruhlman explains about the backbone ratio being important and gives ideas on variations.