The Lone Ranger: A 4th of July Feast
This cornbread is so tasty, it will soon become a staple in your house. Made with fresh corn and a touch of jalapeño, this bread has a buttery crust that makes it impossible to stop eating.
Preheat the oven to 375 degrees. Place a tablespoon of olive oil in a cast iron skillet and heat over a medium flame on the cooktop. Add the onions and saute until soft, and then add in the corn and the jalapeno. Reduce the heat to low and let the mixture cook while you prepare the batter.
To make the batter, combine the cornmeal, flour, salt and baking soda in a medium sized bowl and mix well. In a large mixing bowl, crack the eggs and then add the honey and the milk. Whisk the wet ingredients together until the eggs are fully incorporated. Add the dry ingredients to the wet and mix well. Lastly, add in your corn mixture from the stovetop and stir until combined.
Return the skillet to the cooktop and heat over a medium flame. Add the butter to the skillet and heat it until just melted. Pour the batter straight into the skillet and bake in the oven for about 30 minutes or until golden brown on top.
Serve hot with butter and honey.
- ½ onion, chopped
- ½ jalapeno, diced
- 1 ear of corn, kernels off the cob
- 1 ½ cups cornmeal
- ½ cup unbleached white flour
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk (we used soymilk)
- ¼ cup honey
- 2 eggs
- 4 tablespoons salted butter
- olive oil
- 10 inch skillet