thenextmile

For years, I’ve been on the lookout for a great cornbread recipe.  I made one tonight that I kind of adapted my own recipe from a Cooking Light one.  Colin says it might be the best cornbread he’s ever had.

1 cup flour

1 cup cornmeal

2 tbs. sugar

1 tsp. baking soda

pinch of salt

1 cup buttermilk

2 tbs. olive oil (other other oil)

2 eggs, lightly beaten

1 cup corn

3 green onions, chopped

2 jalapenos, minced

Combine the flour, cornmeal, baking soda, sugar and salt in a bowl.  Make well in he center.  Combine buttermilk, olive oil, and eggs in another bowl.  Stir in corn, green onions and jalapenos.  Add to dry mixture and stir until just moist.Spoon batter into a 9-inch square pan coated with cooking spray. Bake at 375° for 30 to 35 minutes or until done. Cool 5 minutes in pan on a wire rack.

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