This recipe was handed down to my dad by his friend, Wayne Brackeen. Wayne would make a batch of this cornbread, wrap it up in heavy aluminum foil and deliver it to his favorite people. Here in the South, that’s the way we show love! Don’t you just love LOVE! Heck, I just plain out love cornbread!
Here’s the way you make it:
Preheat the oven to 450°. Pour about ¼ cup of vegetable oil in a cast iron skillet; warm it on the stove. While the skillet is warming begin mixing the ingredients.
Start by adding the self rising corn meal, self rising flour, baking powder and sugar all together. (*To make your all purpose flour self rising add 1½ tsp. baking powder and ½ tsp. salt to 1 cup of all purpose flour. The same can be done to regular corn meal to make it self rising too.)
Add 1 can cream style corn and 2 eggs.
Slice and seed one fresh jalapeño.
Chop the jalapeño and add it to the mixture with 2 Tbsp. of jalapeño juice.
Add 2 Tbsp. of whole milk.
And finally, add the chopped onion.
Pour the mixture into the hot skillet and bake for 15-20 minutes or until the center of the cornbread bounces back to touch. Serve a slice with your favorite soup or wrap it up in heavy aluminum foil and share some love with a friend.
LOVE your cornbread loving friend,
* side note: I once was giving the nickname cornbread by my best friends dad. He still calls me that to this day. I named him collard greens. We go together