Spicy Corn Bread
When corn is in season, you can use the kernels from 2 ears for this recipe. Remove and discard the husk and silk from each ear. One at a time, stand them upright on a cutting board and, using a sharp knife, cut downward between the kernels and the cob, being careful not to cut deeply into the cob. Or use a tool specially designed for stripping the kernels off the ears of corn.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 Tbs. firmly packed light brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sour cream
- 2 eggs
- 1/4 cup milk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1 1/2 cups corn kernels, thawed if frozen
- 1/3 cup chopped canned roasted green chilies
- 1/2 cup finely shredded sharp cheddar cheese
Prepare the baking pan
Preheat an oven to 425°F. Butter a 9-inch square baking pan.
Mix the batter
In a large bowl, stir together the cornmeal, flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk together the sour cream, eggs, milk and butter until blended. Add the sour cream mixture to the cornmeal mixture and stir until smooth. Stir in the corn kernels and chilies. Spread the batter evenly in the prepared pan. Sprinkle evenly with the cheese.
Bake the corn bread
Bake until the corn bread is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pan to a wire rack and let cool slightly. Cut the corn bread into squares and serve warm. Makes one 9-inch square corn bread.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).