• Preheat the oven to 450 degrees.
• Coat the bottom and sides of a 10-inch cast-iron skillet with the vegetable oil and place the skillet in the oven to heat.
• Whisk the eggs and buttermilk together in a large bowl.
• Add the cornmeal, baking soda, baking powder and salt (if using them, add the jalapeños at this time) while stirring briskly.
• Pour the batter into the hot skillet.
• Bake for 15 minutes or until lightly browned.
• Cool on a rack.
*For a sweeter variation, add 1/4 cup packed light brown sugar; for a softer exterior, bake in a greased 9-by-9-inch cake pan.
2 Tbsp. vegetable oil or bacon drippings
2 large eggs
3 cups buttermilk
2 cups yellow cornmeal
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt, finely ground
4 oz. jalapeño peppers, chopped (optional)
2 large eggs
3 cups buttermilk
2 cups yellow cornmeal
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt, finely ground
4 oz. jalapeño peppers, chopped (optional)
This article appears in Nov 1-30, 2007.