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  RECIPE TITLE "Hot and Sassy Cornbread"
excerpted from The New Basics Cookbook Reprinted with permission by Workman Publishing.

If Fats Waller were around, he'd write a song about this cornbread. Made with cornmeal, sweet corn kernels, and jalapeno pepper, this is just grand! And right up Fats' alley.

  RECIPE INGREDIENTS

* 1 cup stone-ground yellow cornmeal
* 3/4 cup unbleached all-purpose flour
* 1/4 cup whole-wheat flour
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* Freshly ground black pepper, to taste
* 1 cup canned cream-style corn
* 1/2 cup corn kernels
* 1/2 cup sour cream
* 1/2 cup milk
* 2 eggs, lightly beaten
* 2 tablespoons vegetable oil
* 1 tablespoon (packed) light brown sugar
* 1 to 2 fresh jalapeno peppers, minced

  RECIPE METHOD

1. Preheat the oven to 400 degrees F. Butter an 8-inch square baking pan.
2. Toss the dry ingredients together in a mixing bowl.
3. In another bowl, stir the cream-style corn and all the remaining ingredients together until smooth. Add half the liquid mixture to the dry mixture, stirring just until blended. Add the remaining liquid and again stir until just blended. Pour the batter into the prepared pan.
4. Bake until the top is golden and a knife inserted in the center comes out clean, 25 minutes.

Cool slightly in the pan before cutting into squares.

 

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