1 cup (240 ml) cake flour
1 ¼ cups (300 ml) cornmeal
4 tsp. (20 ml) baking powder
1 tsp. (5 ml) kosher salt
1 ¾ cups (420 ml) buttermilk
¼ tsp. (1.2 ml) hot chili powder
6 tbsp. (90 ml) unsalted butter, melted and cooled to room temperature
1 ½ cups (360 ml) corn kernels from approximately 2 cobs (or frozen and defrosted)
1 tsp. or more (5 ml+) minced, seeded, green jalapeno pepper
1 tbsp. (15 ml) vegetable oil
Yield: Makes one 8-in to 10-in round
Preheat the oven to 220 C (425 F). Warm an eight- to 10-inch (20- to 25-centimetre) iron skillet in the oven while mixing the batter. In a medium-sized bowl, sift together the flour, cornmeal, baking powder and salt. In a small bowl, lightly whisk together the egg and the buttermilk. Pour the buttermilk mixture into the flour mixture and stir with a wooden spoon until blended. Sprinkle the chili powder into the butter and then mix into the batter. Stir in the corn and jalapeno.
Carefully remove the hot skillet from the oven and place on the stove over high heat. Pour the vegetable oil into the skillet. When it is heated and easily coats the bottom of the skillet, add the batter and smooth the top. Turn the heat down to medium and cook for about one minute; this will give the cornbread a nice crust. If you prefer a softer crust, take the skillet off the heat immediately. In either case, place it back into the oven for about 15 minutes. Test with a cake tester or skewer. The cornbread should rest in the skillet for five minutes before you turn it out.
Cut into pie-shaped wedges and serve warm.
Bakers’s tip: You can substitute 1¼ cups (300 ml) homogenized milk mixed with ½ cup (120 ml) yogurt or sour cream for the buttermilk.
Source: This recipe is from Linda Haynes’ The ACE Bakery Cookbook and courtesy of ACE Bakery.