- Vegetable oil cooking spray
- 3/4 cup stone-ground yellow cornmeal
- 1/4 cup unbleached flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried thyme leaves, crumbled between the fingertips
- 1 1/3 cup milk
- 2 teaspoons to 1 tablespoon finely chopped pickled jalapeno peppers
- 1 egg
- 3 tablespoons butter, melted
- 1/4 cup corn kernels, cut from 1 ear of fresh corn; or frozen corn kernels, measured and defrosted; or canned, very well-drained
- Preheat the oven to 425°F. Spray an 8-inch square baking pan, preferably glass or glazed ceramic, with oil.
- Combine the cornmeal, flour, and sugar in a large bowl, and sift in the baking powder and salt.
- Whisk together the thyme, milk, jalapeños, egg, and melted butter in a smaller bowl. Stir into the dry ingredients gently so that the mixture is thoroughly moistened, but don’t overbeat it. Stir in the corn kernels, distributing them evenly throughout the batter.
- Transfer the batter into the prepared pan, place it in the oven, and bake until the top is lightly browned and a toothpick comes out clean when inserted into the middle, about 20 minutes. Serve hot.