Grandma Hayes' Cornbread

[Suvir Saran]

Grandma Hayes' Cornbread

From the cornbread thread.

• 1 package Jiffy Mix
  
• 1/3 c flour
  
• 1/2 tsp freshly ground black peppercorn
  
• 1/4 tsp salt
  
• 1/4 tsp cayenne
  
• 2 Serrano chiles, very finely minced
  
• Kernels from 2 corns on the cobs (did I write this correctly?)
  
• 1 egg
  
• Buttermilk, just enough to make a mix that resembles muffin batter
  
• 3/4 stick of butter
  

This is what I did:

I preheated oven to 350?F.

In an 8 inch round baking tin I melted the butter. When it was melted, I pulled it out and sat it on the stove.

I mixed all the dry ingredients and the minced pepper together.

Added the eggs and buttermilk together and mixed quickly and lightly.

Put the tin back in the oven for a couple of minutes, when the butter was hot again, I brought the tin out, poured the batter into it, moved the tin around so that the melted butter that had come on top of batter was evenly distributed all over the batter.

Baked for 35 minutes until the top was beginning to get golden and the toothpick came out dry.

Placed the tin on a wire rack for 10 minutes.

Turned over onto a platter (Bottom side up.. Grandma said that is tradition) and rubbed the cake (the bottom now the top) with the remainder of the butter stick.

Keywords: Intermediate, American, Bread

( RG238 )