Got two independent emails today both stating that the cheddar cornbread recipe I’d referred them to was not, in fact, a separate post as I’d claimed it was. I hereby correct that oversight.
1 1/2 Cups White Corn Meal
1/2 Cup All purpose flour
2 teaspoons Baking Powder
1 Cup Whole Milk
4 Tablespoons Shortening or Unsalted Butter
Pinch of Salt
1/2 Cup grated Sharp Cheddar Cheese
Optional: 1-2 seeded and cored Jalapeño chiles
Pour cornmeal into a bowl and add the milk; mix well and allow to sit for 15 minutes. This is a biggy in terms of making lovely cornbread that ain’t dry as a bone.
Mix remaining dry ingredients, (Including the cheese), in a large bowl.
Melt shortening, then combine all ingredients and mix by hand to a nice, even batter consistency.
Place the pan(s) you’ll do the bread in into a 400 F oven, with a small dot of shortening in each pan, (Or a tablespoon full if using a single pan).
When the shortening is melted and sizzling, remove the pan, pour in the batter and return to the oven.
Bake at 450 for 20 to 25 minutes, or until golden brown.