This recipe appears in:Bread Baking: Cheese and Pepper Cornbread
This isn't a super-sweet cornbread, nor is it crumbly. It holds together well. The measurements for the cheddar and red peppers don't have to be exact; use more or less, as you desire.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/4 cup sour cream
- 1/4 cup vegetable oil, plus more for the pan
- 2 ounces cheddar cheese, cut in small cubes
- 1/2 cup fire roasted red pepper, cut in medium dice
Preheat the oven to 400 degrees with a cast iron frying pan in the oven. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, combine the eggs, milk, sour cream, and vegetable oil. Whisk to combine.
Remove the pan from the oven, add about 1 tablespoon of oil in the pan, and swirl it around to coat the pan. Return the pan to the oven.
Add the wet ingredients to the dry and stir to combine. It's fine if there are a few lumps. Add the cheese and pepper, and stir to distribute them.
Remove the pan from the oven and pour the cornbread batter in. Return it to the oven and bake at 400 degrees until a toothpick inserted in the center comes out clean - about 25 minutes.
Remove the cornbread from the pan and let it cool on a rack. Or, if you prefer, you can cut it and serve it directly from the pan.