I have used no other recipe for cornbread since finding this one. I've tinkered with it a bit and have arrived at my "forever" cornbread recipe. I melt the butter in a 10-inch cast iron skillet, which I then use to sauté 1 good-sized jalapeno (cored and diced) and 1 medium shallot (diced); skillet comes off the heat, and I add the remaining ingredients directly to the skillet, mixing carefully with a large wire whisk; bake in skillet (I set timer for 30 minutes, and it's perfect every time.) Recommend mixing flour and cornmeal together in a bowl before starting (I throw in salt too, to ensure even distribution in mixture) -- doing this allows me to pour all the dry ingredients in at one time (no flour cloud) and speeds up mixing time. I did this one time with finally ground cheese, but it scorched a bit around the edges/bottom where cheese touched the skillet (husband still enjoyed). Also tried with garlic -- it was good, but garlic interfered with the "green" (but surprisingly, not hot) flavor of the jalapeno, in my opinion, which is my favorite part of this recipe. Used food processor instead of dicing jalapeno by hand once (and only once), result was that the flavor of the jalapeno was more evenly dispersed (not bad, necessarily), but the cornbread was green (uhh, no); I've stuck with hand-dicing ever since.
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I have used no other recipe for cornbread since finding this one. I've tinkered with it a bit...