Roasted Jalapeno-Cheddar Skillet Cornbread
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
A moist skillet cornbread loaded with cream corn, roasted jalapenos, and sharp cheddar cheese.
Ingredients
4 medium-large jalapenos
1/2 cup (1 stick) + 1 Tbsp unsalted butter, divided
1 1/2 cups heavy cream
2 large eggs
1 cup shredded sharp cheddar
14 oz package (or 1 can) of HEB Cream Corn
2 cups flour
1 cups cornmeal
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
Instructions
Preheat oven to 350.
In a small skillet roast the jalapenos, turning every few minutes, until most of the skin is blistered – you can also do this under a broiler or over open flame on the stove. I find a small skillet easiest while I’m gathering other ingredients.
Transfer to a bowl covered with foil/plastic wrap and let cool enough to handle.
Scrape the blistered skin, cut in half, remove the stem and seeds, and then dice the peppers.
Melt 1 stick of butter and add to a large mixer bowl.
Mix with the heavy cream, eggs, cheese, cream corn, and chopped jalapenos.
Add the dry ingredients
Heat a large cast iron skillet enough to melt 1 Tbsp of butter, swirl to coat.
Transfer the batter to the skillet and then bake 35-40 minutes, just until the center is set (a knife will come out with moist crumbs attached).
Let cool and serve with a spoon.
Notes
Yields: ~12 holiday side-servings, served spoonbread style
From jasonandshawnda.com