This isn't a super-sweet cornbread, nor is it crumbly. It holds together well. The measurements for the cheddar and red peppers don't have to be exact; use more or less, as you desire.
In summer, I like to dress up my cornbread with fresh corn, cut right from the cob. At this time of year, I still like to dress up the cornbread, but with other ingredients, like cheddar cheese and sweet fire-roasted red peppers in this recipe. If you want something spicy, use hot peppers.
1 cup cornmeal
2 teaspoons baking powder
2 large eggs
1 cup milk
2 tablespoons sugar
1 cup all purpose flour
1 teaspoon salt
1/4 cup sour cream
1/4 cup vegetable oil, plus more for the pan
1/2 cup fire roasted red pepper, cut in medium dice
2 ounces cheddar cheese, cut in small cubes
Preheat the oven to 400 degrees with a cast iron frying pan in the oven. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, combine the eggs, milk, sour cream, and vegetable oil. Whisk to combine.
Remove the pan from the oven, add about 1 tablespoon of oil in the pan, and swirl it around to coat the pan. Return the pan to the oven.
Add the wet ingredients to the dry and stir to combine. It's fine if there are a few lumps. Add the cheese and pepper, and stir to distribute them.
Remove the pan from the oven and pour the cornbread batter in. Return it to the oven and bake at 400 degrees until a toothpick inserted in the center comes out clean - about 25 minutes.
Remove the cornbread from the pan and let it cool on a rack. Or, if you prefer, you can cut it and serve it directly from the pan.
Source : Searious Eats
