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Ingredients
1 1/4 cups cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt or 1 teaspoon kosher salt
2/3 cup milk
2/3 cup buttermilk or 1/2 cup plain yogurt + 1/6 cup milk (enough to make 2/3 cup)
2 large eggs
2 tablespoons unsalted butter, melted and slightly cooled
- Optional Mix-ins
2-4 tablespoons coarsely minced spicy peppers such as jalapeno, hatch, or serrano
1 cup (4 ounces) shredded cheddar cheese
Directions
- Preheat oven to 400 F. Generously spray or line with parchment paper and spray a 9×9″ pan.
- Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium-large mixing bowl.
- In a separate bowl, whisk the milk, buttermilk (or yogurt/milk), and eggs until smooth. Add the melted butter
- Add the liquid ingredients to the dry ingredients. If adding peppers and cheese, add the peppers with the liquid ingredients. Mix until almost combined. Add the shredded cheese and mix until combined and no large lumps remain. You don’t want any flour pockets, but you also don’t want to overmix.
- Bake until golden brown and a tootpick comes out clean, about 20-25 minutes. Cool at least 15 minutes before removing from pan.
This recipe is adapted from The Joy of Cooking, 1997 edition.