This easy, pancake-style corn bread is the perfect topping or side for a bowl of chili or soup. Corn cakes also make a tasty base for open-face sandwiches with a variety of layers stacked on top.
1-1/4 cups stone ground yellow cornmeal (I use medium grind)
3/4 cup all-purpose flour (can substitute 1/4 cup with whole wheat pastry flour)
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1-1/4 cups buttermilk* (Don't have buttermilk? Make this easy substitute: Add 1 tablespoon white vinegar to 1-1/4 cups milk and let rest for 10 minutes.)
1 large egg
2 tablespoons honey
2 cups grated Pepper Jack cheese (or plain Jack or cheddar cheese)
2 tablespoons butter
--Combine cornmeal, flour, baking powder, and salt in large bowl (plus buttermilk powder if you're using it--see * below). Whisk together. --In separate bowl, whisk the egg, buttermilk (or water--see * below), and honey together. Add wet ingredients to dry ingredients. Stir until just mixed--don't over mix. Add grated cheese; stir just until combined. --Heat griddle or skillet over med-high heat. Grease with melted butter. Drop 1/3 to 1/2 cup portions of batter onto griddle. Flatten with back of spatula to form pancake. (Coat the spatula with cooking spray to prevent sticking.) Cook until browned on bottom, flip and brown other side. Repeat with remaining batter. Place on rack in pan/plate in 225 degree oven until ready to serve. --Make ahead, refrigerate or freeze, and reheat. These keep well in the fridge or freezer. If thawed, place on a plate and microwave for approx. 30 seconds. If frozen, microwave at 50% power. Check after 60 seconds, continue to heat in 20-30 second intervals until hot.
*In place of buttermilk, can substitute: --1-1/4 cups water, and --4 tablespoons + 1 teaspoon dry buttermilk powder.