Jalapeño Cheddar Cornbread - small batch

Sometimes, you don't need a big batch. Sometimes, you just need a half-pan of cornbread. That's when a wide 12.5cm/5" wide loaf pan is the perfect size. Excellent news, however, for those who do want a bigger batch — when you're feeding a crowd, or have an adequate freezer — this recipe doubles beautifully into a 23cm/9" square baking pan.

What kind of cornbread is this? Well, I'd place it in the Soul Food category of Southern cornbread, as it has a little sugar and some flour (unlike other Southern cornbreads, which are all cornmeal and completely unsweetened), but is not sweet tasting (unlike Northern cornbread), and uses buttermilk rather than sweet milk. But your mileage may vary, and I am not an authority on Soul Food.

Naturally, you don't need the jalapeños or the cheddar if you don't fancy them - this cornbread is just as good straight up.

Jalapeño Cheddar Cornbread (Small Batch)

125 mL (1/2 cup) all-purpose flour
125 mL (1/2 cup) cornmeal (white, yellow, or blue)
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoons kosher salt
30 mL (1/8 cup or 2 tablespoons) canola oil (or melted butter, or bacon fat)
1 egg, lightly beaten
175 mL (3/4 cup) buttermilk

Optional extras: any or a combination of:
60 mL (1/4 cup) finely chopped pickled jalapeño peppers
60 mL (1/4 cup) shredded cheddar or pepper jack
pinch of ground cumin seed
60 mL (1/4 cup) corn kernels

Preheat oven to 220°C/425°F with a rack in the middle or lower middle slot. 

Lightly spray with canola oil, or grease lightly or line with baking parchment, a 5 inch wide loaf pan.

Mix all of the dry ingredients in a medium mixing bowl. In another bowl, beat the egg lightly, and add the buttermilk and oil. Pour the wet ingredients into the dry ingredients (and add any optional extras) and stir rapidly with a fork just until moistened through, with no dry streaks. Do not attempt to remove every last little lump! Pour the batter into the prepared pan and bake for 20 minutes (25-30 for a double batch in a square pan), or until the top starts to turn golden brown. Test with a skewer or tooth-pick to ensure it is cooked through (the toothpick should come out clean). Allow to cool for 5-10 minutes before slicing.

PS: You can also drop dollops of raw batter on top of hot, thick, gently simmering chile con carne (or sin carne, of course, or indeed any thick stew) to make cornmeal dumplings. Cover, and let cook gently for 15 minutes without lifting the lid. The dumplings won't brown, of course, but they will be delicious.