Corn bread is a uniquely American invention. The earliest recipes were a result of the lack of flour but an abundance Indian corn. The early colonists took a liking to the various recipes that used the meal ground from the Indian corn but the British didn’t care for it thinking that it was only good for livestock fodder. In fact, while living in England in 1766, Ben Franklin wrote a rebuttal to “Vindex Patriae”, a correspondent to the Gazetteer and New Daily Advertiser who had disparaged corn.
“A writer in your paper comforts himself, and the India Company, with the fancy, should they resolve to drink no more tea, can by no means keep that resolution, their Indian corn not affording “an agreeable, or easily digestible breakfast.” Pray let me, an American, inform the gentleman, who seems quite ignorant of the matter, that Indian corn, take it for, all in all, is one of the most agreeable and wholesome grains in the world; that its green ears roasted are a delicacy beyond expression; that samp, hominy, succatash, and nokehock, made of it, are so many pleasing varieties; and that a johnny, or hoe-cake, hot from the fire, is better than a Yorkshire muffin.”
Here’s my version with a little Southwest kick added to the recipe.
- 2 11 oz boxes of cornbread mix (or, 3 7 oz boxes or packages)
- 2 cups shredded Colby Monterey Jack cheese
- 2 large eggs, beaten
- 2 1/2 cups whole milk (or buttermilk)
- 1/2 cup vegetable oil
- 3 teaspoons sugar
- 1 15 oz can creamed corn
- 3 - 6 oz chopped jalapenos (Depends on how much heat you want)
- Pre-heat 12 inch Dutch oven to 375 degrees (About 20 coals on lid and 6 underneath or whatever calculation works best for you).
- Combine all ingredients well.
- Pour into Dutch oven.
- Bake at 375 degrees for about 45 minutes or until golden brown and a toothpick (I like a longer thin skewer) comes out clean.