- 1 cup cornmeal
- 1 cup regular flour
- 3 tablespoons brown sugar
- 1 cup frozen (or fresh) corn kernels
- 2 tsp smoke salt
- 1 cup milk
- 1/3 cup peanut oil (or other oil with a high smoke point)
- 1 large egg
For this, you need a cast iron pan. Put enough of the oil into the pan to cover the bottom in a very thin layer and saute the corn kernels over high heat until they just just begin to blacken. Remove from heat. Mix all the dry ingredients together, and all the wet ingredients together, and then mix those two together, stirring just until blended. You don't want any activated gluten. Stir in the blackened corn kernels. Pour the batter into the pan, and bake for 20 minutes. Check to see if a knife stuck in the middle comes out clean. If not, put it in for five more minutes and check again. When the knife does come out clean, bake it five <i>more</i> minutes. This is a good cornbread to have come out slightly dry and crumbly.
The finished product has a very strong corn flavor, with a smoky, charred undertone.
A good thing to serve with cornbread is glop, which is a frequent member of the class of Things I Cook When I'm Too Lazy To Put In Effort, but isn't either complex or unvarying enough to have its own recipe post. A can of black beans, whatever chopped nightshade fruits you happen to have around, a buillon cube, and a teaspoon of garlic powder. Throw them together into a pan and cook for about twenty minutes over low-medium heat. Tonight's was beans, a habanero pepper, two roma tomatoes, a great big pasilla pepper, and about half a cup of corn kernels to continue the cornbread them. Goes well with cornbread, rice, tortillas....