Jalapeno-Cheddar Skillet Cornbread
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Cup All Purpose Flour
1 Cup Yellow Cornmeal
1½ Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
4 Tablespoons Sugar
1 Cup Buttermilk
2 Large Eggs
1 Cup Shredded Sharp Cheddar Cheese
5 Tablespoons Unsalted Butter, melted and cooled, divided
3-4 Jalapeño Peppers, seeded and minced
¼ Cup Scallions, chopped
1 Cup Corn Kernels
Instructions:
Place a 9 inch cast iron skillet in the oven and preheat to 400 degrees.
In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and sugar. Add the cheese and gently toss.
In a separate bowl, whisk together the milk, eggs, and 4 tablespoons of butter.
Combine the wet and dry ingredients, stirring until all items are well incorporated. Fold in the jalapeños , scallions, and corn.
Carefully remove the hot skillet from the oven. Pour the remaining butter into the bottom of the skillet and swirl around to cover the pan. Be careful as butter may splatter. Pour the batter into the skillet. Lower the oven temperature to 375 degrees and bake for about 25-30 minutes or until the center is firm and a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes before serving.
From theculinarychronicles.com