I am not a cornbread expert but I liked the looks of this recipe and I need some help tweaking it to achieve a moist, rich result. Also, it is meant to be done in a skillet but I don't have a cast iron skillet and I don't like the dark or burnt results of that method. So I'd rather use my pyrex baking pan.
6 tablespoons unsalted butter (3/4 stick)
2 large eggs
2 cups whole milk
2 teaspoons kosher salt
1 teaspoon granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 cups drained golden hominy
1 small jalapeño, seeds removed and minced
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons stone-ground yellow cornmeal
It says bake on 425 in a cast iron skillet for 25-35 mins.
Here are the changes I want to make:
-Can you advise on the changes and also suggest what size baking pan (clear pyrex is what I have, would 13/9 inch be ok?) and what temperature to bake on?
-If I use a whole stick of butter, what will happen?
-What will happen if I use buttermilk? What about cream? Instead of milk, I mean? I usually see cornbread recipes with buttermilk but I don't know what purpose that serves.
-If I want a slightly sweeter result, how much sugar would be a good amount to add for an increase? I don't want it to taste like a sweet cake or anything, I just like the idea of sweet corny taste with jalapeño heat.
-What will happen if I use 1 1/4 flour to 1 1/4 yellow cornmeal? Also, I think the extra 2 tbs of cornmeal is to prevent to cornbread from sticking to the skillet, should I still put that in the bottom of the pyrex pan?
-I like the bite in Mexican yellow hominy, but I may only be able to find white hominy at the store, which I find to be like a mushy ball. So I was thinking of just using canned or frozen sweet corn.
Seasoned cornbread experts please advise---I know cornbread is one of those traditional things and that some people have a pet-peeve about about such things being 'messed with' by additions of hominy and jalapeño, but I hope experts will still advise on how to achieve the best, richest results with this non-traditional recipe.