Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe.
Cornbread has been called a "cornerstone" of Southern United States cuisine. Many cornbreads are done in a shallow pan but I like to do my cornbread in a regular bread pan then serve it sliced. I find this helps keep it moist longer and it still has the crispy crust which everyone loves. To add extra flavor I always use buttermilk and add sharp cheddar cheese along with Jalapeno peppers.
Step 1: The Ingredients...
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup creamed corn
2 tablespoons canola oil
1/2 cup sharp cheddar cheese
1 jalapeno pepper (or more depending on your preferred heat level)
Step 2: Getting Corny...
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.
Whisk all ingredients together to combine well.
Step 3: Getting Wet...
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
Dice the jalapeno pepper & shred the cheese.
Add the jalapeno and 2/3's of the cheese to the wet ingredients and combine thoroughly.
Step 4: Meet & Mix...
Add the dry ingredients to the buttermilk mixture and stir to combine.
If the batter will not pour, add more buttermilk to the batter.
Step 5: Bake and Enjoy!
Pour the batter into a greased bread pan.
Bake for 15 minutes then sprinkle the remainder of the cheese on top of the bread.
Continue to bake another 5 minutes until the cornbread is golden brown and springs back upon the touch.
Remove from oven & when cooled turn out bread onto baking rack.
Serve warm with butter & Enjoy!
I love cornbread with anything barbequed, I am not much of a "heat" man so I only added the one Jalapeno for this loaf but it could easily handle 2 or even 3 depending on the level of heat you prefer. Also by using a very strong cheddar cheese you do not have to add too much (which adds a lot of grease) yet you still get the flavor. That is why I also like to add it on the top, not only for looks but that concentrated flavor when you bite the crust.
You will notice a couple of muffins in one picture... I had a scoop of batter left over and as I hate over filling the loaf pan, so I put this mixture in my muffin pan and presto a perfect snack for my lunch!.
Finalist in the