When I was growing up, my Grannie would make fried cornbread in the skillet on top of the stove to save time, instead of baking it in the oven. I always loved it...it didn't crumble and fall apart, and it was nice and crispy. Try regular cornbread that way...it is wonderful with some cabbage, pinto beans, fried apples and southern cooked pork chops! This recipe is a souped up version of what she used to make. To me its a meal in itself, but it really goes well with chili! Its also good dipped into homemade salsa. This is best cooked in a cast iron skillet, although you may use others.
- 1 1⁄2 cups yellow cornmeal
- 1⁄2 cup all-purpose flour
- 2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 6 large eggs, lightly beaten
- 2 cups milk, buttermilk if you are feeling decadent
- 1⁄2 cup unsalted butter or 1⁄2 cup margarine, melted
- 4 cups frozen whole kernel corn, thawed
- 1⁄2 cup roasted red pepper, coarsely chopped (feel free to use the jarred variety)
- 1 (4 1/2 ounce) can green chilies, chopped and drained
- Combine cornmeal, flour, baking powder, salt, and pepper in a bowl.
- Stir in eggs, milk, and butter. Batter will be thin!
- Stir in corn, roasted peppers, and chiles.
- Pour 1/4 cup batter for each pancake onto a hot, lightly greased skillet. Cook until tops are covered in bubbles (like a pancake) and edges look cooked. Turn and cook other side.