Black Skillet Cornbread
Use fresh sweet corn to liven up this crowd-pleasing side.
Prep time:
Cook time:
Yield:
Serving size: 9
Calories per serving: 169
Ingredients:
Cook time:
Yield:
Serving size: 9
Calories per serving: 169
1 cup fine cornmeal
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
dash salt
1 egg lightly beaten
1 cup buttermilk
1/2 cup corn
1 cup grated orange cheddar
2 pickled jalapenos, minced
4 tablespoons melted butter
Directions:
Preheat oven to 375 degrees F.
Grease a 9 or10-inch cast iron skillet or a 9-inch square pan. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt.
In a liquid 2-cup measure or a small bowl, mix the egg and buttermilk together. Stir buttermilk mixture into dry ingredients. Stir in melted butter and mix gently. Add corn, 2/3 cup cheddar cheese and minced jalapenos. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20 to 25 minutes or until an inserted knife comes out clean. Let cool for 5 minutes and invert onto a cooling rack.
Source: foodnetwork.com
Grease a 9 or10-inch cast iron skillet or a 9-inch square pan. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt.
In a liquid 2-cup measure or a small bowl, mix the egg and buttermilk together. Stir buttermilk mixture into dry ingredients. Stir in melted butter and mix gently. Add corn, 2/3 cup cheddar cheese and minced jalapenos. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20 to 25 minutes or until an inserted knife comes out clean. Let cool for 5 minutes and invert onto a cooling rack.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
