A great, classic cornbread recipe is something every home cook should master. This version is quite simple and takes only about 5 minutes to prepare. The presentation in a skillet is something that is so effortlessly chic, too.
Recipe from Martha’s American Food by Martha Stewart
Makes one 8-inch round
Vegetable oil, for pan
1 cup fine yellow cornmeal, preferably stone-ground
¼ cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
1 cup buttermilk
½ cup milk
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted and cooled
¼ cup chopped canned jalapenos
1. Preheat oven to 425°F. Lightly oil an 8-inch cast- iron pan and heat in oven.
Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, milk, and egg; add to cornmeal mixture and whisk to combine. Add melted butter and jalapenos, whisking to incorporate.
2. Remove pan from oven and pour in batter (it will sizzle). Bake until dark golden around the edges and set in center, 25 to 30 minutes. Let cool slightly in pan before cutting into squares or wedges. Serve warm or at room temperature.