So, the other day Loretta suggested I "make corn bread in that little cornbread thingy" we've only used a couple times. The corn bread "thingy" being the cast iron pan with six little corn shapes in it. I agreed. And I dug out a recipe for corn bread with a few "extras" in it.
This is technically a recipe for Skillet Cornbread, to be made in a large, cast iron skillet. But I've adjusted the cooking time to accomodate that "little corn bread thingy".
3/4 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 egg
1 cup fresh corn kernels (about 1 ear of corn) or 1 can (7 ounces) corn kernels, drained
1/4 cup grated cheddar cheese
1/4 cup chopped scallions (about 2 medium-size)
1 small jalapeno, seed, finely diced (optional)
Pinch paprika
Heat oven to 450 degrees F.
Place one of those cast-iron corn bread pan "things" in the oven for about 10 minutes.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Whisk together the milk, 2 tablespoons of the melted butter and the egg in a small bowl. Stir milk mixture into flour mixture until evenly moistened. Fold in corn kernels, cheese, jalapenos, and scallions until evenly distributed.
Using an oven mitt, carefully remove the hot skillet from the oven. Brush the bottom and sides of hot skillet with the remaining 1 tablespoon melted butter (butter will sizzle as soon as it hits the skillet). Spoon the batter into the skillet, spreading it to the edges of each little corn mold. Sprinkle top with the paprika. Bake for 10 minutes minutes or until the top of the little corn breads are golden . If you make it in a full size cast-iron skillet, increase cooking time to about 25 minutes.
Remove skillet to wire rack and let corn bread cool 10 minutes. Serve warm. It makes about 8 of these little molds.
We had ours with a great Charra Bean recipe similar to chili. But it goes well with any chili recipe and a crisp, green salad.
Enjoy.
