eat….drink….and be merry….it makes life better!
Cornbread – In the Summer? Why YEESS!! Always a staple when I serve Baby Back Ribs, Grilled Chicken, Fried Chicken, BBQ…you get the hint. I am a Midwesterner that had two southern born and raised parents, and we always had cornbread on the table in the summertime. Now, to my “New England” friends southern style cornbread is NOT to be confused with cornbread made from corn muffin mix also known as “Johnny Cake” which is sweet. This is a southern style corn bread. I grew up crumbling it in my milk…I know..I know it sounds disgusting like Laverne mixing her milk with Pepsi. I guess its an accustomed taste…but don’t knock until you try it! ;). I have modified my moms recipe and added jalapenos for a kicked up version.
Got to have these:
Cast Iron Skillet
Oil For Pan
2 Cups Self Rising Cornmeal
3/4 Cup Milk
1/2 Cup Buttermilk
1 Cup Sweet Corn
1 Small Yellow, Orange, or Red (the size of a jalapeno) Sweet Pepper diced fine (seeds removed)
1 Fresh Small Jalapeno Diced Fine (seeds removed)
2-3 Drops Liquid Smoke (original recipe would call for pork fat…yuk)
2 Sprigs of Fresh Parsley Finely Chopped
++Preheat oven to 400 degrees.
Grease your cast iron skillet and place in oven while oven is pre-heating.
In mixing bowl, blend both milks together and add peppers, corn and liquid smoke and stir well. Fold in Cornmeal SLOWLY. Do not over mix, this will create too much air in your batter and will result in a fluffy pancake like texture. Remove skillet from oven, it should be HOT.
Sprinkle pan with a spoonful of cornmeal, this will help keep your cornbread from sticking to the bottom of pan.
Pour mixture into hot skillet, sprinkle with parsley and return to oven for approximately 25 minutes or until golden brown on top.
This can also be made on top of the stove as if you are making a pancake. Once top has lost its sheen, remove from heat and place in oven on broil to brown top…That is how I remember my Aunts from North Carolina making it.
If you do not have a cast iron skillet, use a baking pan. The difference is cast iron is seasoned and reflects a different taste….but trust me the odds of your guests being cornbread judges are slim to none!!!
These are also great with chowders and chili in the fall!
Add cheese or your own ingredients and tell me about them!