Cornbread is something I order whenever I see it on a restaurant menu. It’s not something I make myself, only made it once actually. It’s like cheesecake in that way. Cornbread is something I completely enjoy having with a meal, but I don’t make it. Cheesecake is my favourite dessert, but I don’t make it. My wife and daughter have made it for my birthday. If it’s on a desert menu I order it. Back to cornbread and stop wandering. Part of the reason I don’t make cornbread is because I had great cornbread in a restaurant. Maybe a little shallow of me but if I can’t make it as good or better than I had I don’t make it. So for years I looked for a recipe that matched what I had, so no more excuses.
I know the cornbread purists will think that I don’t know what I am doing. To purists you only make cornbread in a cast iron frying pan. I gave my cast iron frying pans to my son Ian years ago. I understand the effects you get from cast iron to oven recipes, but if you don’t have one what do you do. I applied a little science to the process. It is the metal aspect and even heat distribution that causes the effect. So I just duplicate that and it is actually easy. You need a metal cookie sheet and a 9 by 9 metal cake pan. Heat the cake pan on top of the cookie sheet in the oven. Take the cake pan out and put what you want in it and put it back on top of the cookie sheet. The hot cookie sheet immediately transfers the heat evenly to the cake pan and will do so thru the cooking time. Sometimes a little bit of science comes in handy. So now that science class is over time to get on with the recipe.
The recipe calls for leftovers for the kernel corn and cream corn, given this recipe is from a 1909 cookbook they were homemade.
8 tablespoons softened butter (1/4 pound) creamed together with 1/3 cup sugar and 1/4 cup honey 2 teaspoons salt and 3 large eggs. When creamed add 1/2 cup leftover creamed corn, 1/2 cup kernel corn, and 1/3 cup finely minced spicy peppers ( jalapeño ). When mixed in mix in 1 and 1/2 cups grated cheese ( cheddar) a little at a time
Mix together 1 cup flour, 1 cup fine corn meal, 1 and 1/2 teaspoons white pepper, 3 tablespoons baking powder, add to rest of ingredients slowly and blend completely. If it seems a little thick add a little milk.
Here is where I will differ from the recipe. It calls for preheating a cast iron frying pan on the stove with butter and pouring the batter in it and placing in the oven.
Preheat your oven to 300 with a 9 by 9 metal cake pan on a cookie sheet. When oven is at 300 remove the cake pan and quickly brush with melted butter, pour the batter in and return to oven as quickly as possible. Bake for 1 hour, check with a toothpick if it comes comes out dry, serve and pass the butter.