Sometimes you want a basic cornbread recipe, and sometimes you want to doctor it up and make it something a little less basic. If so, this recipe is for you! It’s another heirloom recipe from my mom’s recipe box, attributed to Ruth Elder. It makes a serviceable base that can be customized.

I like to add chiles and cheese, as shown in the photo above (in case you can’t tell, it’s the square slab on the plate). I had a paprika gouda, which added a nice amount of cheesiness without a crazy amount of paprika, so I decided to add a teaspoon of smoked paprika because frankly, I’m crazy.

1 c. flour
3 tsp. baking powder
1/3 c. sugar
1 tsp. salt
1 c. milk
1 egg
1/4 c. butter
1 c. cornmeal 

Optional:
1-2 jalapeños or Anaheim peppers, minced and seeds removed
1/2 c. – 1 c. grated cheese
1 tsp. smoked paprika

In a small-to-medium-sized mixing bowl, whisk together the dry ingredients except the cornmeal.

In a standing mixer, mix together the egg, milk, and butter. Add the dry ingredients. Stir in the cornmeal, followed by cheese and/or peppers if you’re including them. 

Bake in a greased 8 x 8″ or 9 x 9″ pan at 425F for 20 minutes.