Prep 15 mins
Cook 15 mins
We modified this recipe from an old Glamour Magazine, 1992. We like to serve this with Black-Eyed Peas, aka "Hoppin' John" or just because. We've always baked this in a well seasoned cast iron, 9" frying pan so I don't know if you could do this in a basic 9" cake pan or another oven proof frying pan. It just won't get the crust on it that makes this so moist, so haul out your cast iron and if you use cast iron corn molds, make certain you get it really hot in the oven before adding the batter. If you have it left over, split it, and give it at toasting under the broiler and serve it with a little butter. It makes a great breakfast this way.
- 1 cup yellow cornmeal
- 1 cup whole wheat pastry flour or 1 cup stoned ground whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 jalapenos, seeded and finely minced (or 1 Serrano pepper)
- 1 small red bell pepper, seeded and finely minced
- 1 small red onion, finely diced
- 2 tablespoons olive oil (or vegetable oil of your choice)
- 3⁄4 cup buttermilk
- 2 eggs, slightly beaten
- Preheat oven to 400 degrees.
- In one bowl, beat the eggs, and buttermilk together.
- In a second bowl, combine all the dry ingredients, cornmeal, flour, baking powder, baking soda and salt.
- Over medium high heat, heat 9" cast iron skillet until it almost smokes. Add all the oil and jalapenos, onion, and bell pepper and saute for 5 minutes, allowing the vegetables to caramelize.
- A little bit at a time, add the hot veggies and all the oil to the egg mixture, scraping the pan with a rubber spatula. If you dump them in all at once, you will scramble the eggs. Put the cast iron pan back on the burner on low heat to keep it hot.
- Add the egg and vegetable mixture to the dry ingredients and stir until everything is just moistened. A fork can be used for this. The batter will be lumpy.
- Turn the heat under the cast iron pan back up to Medium High or High. When the pan begins to smoke, turn off the heat (or if you're using an electric stove, remove the pan from the burner) and pour in the batter. It will be thick. Use a spatula to spread the batter into the pan.
- Using oven mitts, put the pan into the oven. Bake for about 12-15 minutes. Test with a bamboo or other pick. It should come out cleanly.
- Using oven mitts, remove the pan and place on the stove top or wherever a cast iron pan will not damage the surface. Shake the pan slightly to loosen. Using a wire rack, turn the cornbread out. Using another rack, turn it right side up. Allow to cool briefly on a rack. Cut and serve.
- If you're not used to using cast iron, after the pan has been removed from the oven, remember to NOT grab the pan by the handle to "get it out of the way" unless you're using an oven mitt. It will take several minutes for the pan to lose the heat it's gained in the oven.