This recipe comes from my cooking school friend, Pam.
What you need:
1 1/3 cups all-purpose flour
2/3 cup cornmeal, can use medium or coarse grind
½ cup corn flour
2/3 cup sugar
5 teaspoons baking powder
½ teaspoon salt
1 1/3 cups whole milk
2 ½ ounces melted butter
1 large egg, beaten
1 can corn, drained
1 jalapeno pepper, seeded and finely diced
What you do:
1. Preheat oven to 350 degrees F. In a large bowl, combine the first six ingredients. In a separate bowl, combine milk, egg and melted butter, add to dry ingredients and mix until just combined. Gently mix in drained corn and jalapeno.
2. Pour batter into a greased 8-inch square cake pan or a 9 x 5 loaf pan. Bake on middle rack of oven for about 45 – 50 minutes.
3. Let cornbread cool in the pan, on a rack for about 45 minutes. Turn out onto a rack to finish cooling or eat warm.