I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Sunday, February 3, 2019
SKILLET CORNBREAD WITH JALAPEÑO PEPPERS
Cornbread in the South is normally made without sugar. I added a small amount of sugar but you can leave it out if you wish. The jalapeño peppers are also optional. I also add one tablespoon of bacon grease to the skillet to give the cornbread a nice brown crust. This is also optional but if you choose not to use bacon grease, use the same amount of butter to season the pan.
2 cups stone ground yellow cornmeal (I use Palmetto Farms)
1 cup all-purpose flour
1 T baking powder
1 t baking soda 1 t sea salt
3 T granulated or brown sugar (optional) 3 large eggs, beaten
1 ½ cups buttermilk
2 jalapeño peppers, seeded and minced (optional)
7 T unsalted butter, melted
1 T bacon grease or unsalted butter
Preheat oven to 375 degrees F.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
Stir in the beaten eggs, buttermilk, jalapeño peppers, and melted butter.
Place a 10-inch cast-iron skillet in the oven for 5 minutes.
After 5 minutes, carefully remove skillet from oven and add the tablespoon of bacon grease or butter.
Set aside to let melt.
Pour the batter into the seasoned skillet and bake until golden brown, about 30 minutes.
Cut into squares. To Make Cornbread Muffins:
Pour batter into a buttered muffin pan and bake 20 minutes.