Procedure for 1dish in corn bread
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg, lightly beaten
- 1 cup canned whole kernel corn, drained (optional)
- 1/4 cup chopped jalapeno peppers or green chilies (optional)
- 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a 9-inch cast iron skillet.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to combine.
3. In a separate bowl or measuring cup, combine the milk, vegetable oil, and the beaten egg. Whisk well to combine.
4. Pour the wet ingredients into the dry ingredients in the mixing bowl. Stir with a wooden spoon or rubber spatula until just combined. Be careful not to overmix the batter. It's okay if there are a few lumps.
5. Optionally, fold in the corn, chopped jalapeno peppers, or green chilies, and shredded cheddar cheese. You can add more or less, depending on your preferences.
6. Pour the cornbread batter into the greased baking pan or cast iron skillet, spreading it evenly with a spatula.
7. Bake the cornbread in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Remove the cornbread from the oven and let it cool for a few minutes in the pan or skillet. Then transfer it to a wire rack to cool further or serve it warm.
9. To serve, cut the cornbread into squares, wedges, or your desired shape.
Enjoy your cornbread as a side dish with chili, barbecue, or any of your favorite meals!