Chile Cornbread

1 cup/125g All Purpose Flour

1 cup/170g Coarse Cornmeal

1/4 cup/48g granulated sugar

2 1/2  teaspoons/12ml/10g baking powder

1/4 teaspoon/1ml baking soda

1/2 teaspoon/2ml salt

1 cup/250ml milk

3 tablespoons/45ml unsalted butter, melted and cooled

2 large eggs, separated

1 chile, diced, seeds removed

3 tablespoons/45 canola oil

Preheat oven to 425F/218C/Gas 7

In a bowl, combine flour, cornmeal, sugar, baking powder, baking soda  and salt. In another bowl, beat eggs whites until firm peaks.  Add egg yolks  and milk to the flour mixture.  Stir until well blended (it’s okay if some small lumps remain. Pour melted butter and chile into bowl. Stir to combine. Fold in egg whites. 

Heat a cast iron pan over medium high heat.  Add canola oil.  Pour batter into prepared pan and let cook for 30-45 seconds.  Place in oven and bake 15-20  minutes or until puffed and golden brown and a cake tester inserted into center comes out clean. Cool it in pan 10 minutes, then invert onto a cake rack to cool completely (or serve bread warm). 

Southern Cornbread

1/2 cup/50g All Purpose Flour

1 1/2 cups/255g cornmeal

1 teaspoon/10ml salt

1 1/2 tablespoons/22ml baking powder

1 cup/250ml buttermilk

3 eggs, slightly beaten

1/2 cup/125ml melted butter

1 cup frozen corn kernels

Preheat oven to 400F/204C/Gas 6

Lightly butter 9 inch/23cm pan.  Mix flour, cornmeal, salt and baking powder together in a bowl.  Add eggs, milk and butter, stirring to combine.  Fold in the corn.  Pour into greased pan.  Place in oven and bake for 20-25 minutes or a toothpick comes out clean when inserted in the middle.