I made corn bread twice this week because the first batch was so good I thought it was a fluke.
Had I finally discovered the perfect recipe for corn bread?
Of course, my friend, Joe, claims there isn't a "recipe" for corn bread by definition. He could be right because I didn't measure anything.
Here's the blueprint or, rather, the sketch:
1 cup white flour
1 cup stone ground corn meal
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons sugar
1/3 cup oil
1 cup milk
1 small can creamed corn
1 small can chopped green chilis
Mix the dry ingredients. Mix the egg, oil and milk separately. Dump in the corn and chili. Add enough of the egg mixture to form a thick batter.
Meanwhile, heat the oven to 450 with a cast iron skillet inside. Remove the skillet, spray with Pam, dump in the batter and return to the oven for 20 minutes.
I think the key is that the batter has to be "just right." Not too thick, not too thin.
Something Goldilocks would approve.