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Skillet Cornbread
Ingredients
| * | 1 tsp. canola oil |
| * | 1 cup yellow cornmeal |
| * | 1 cup flour |
| * | 3 tbls. sugar |
| * | 2 tsp. baking powder |
| * | 1 tsp. baking soda |
| * | 1 tsp. salt |
| * | 1 cup Monterey Jack jalapeno cheese, grated |
| * | 1/2 cup buttermilk |
| * | 1 cup creamed corn |
| * | 2 large eggs |
| * | 4 scallions, chopped, white and light green parts only |
| * | 4 tbls. unsalted butter, melted |
Instructions
| 1 | Oil a 10-inch cast-iron skillet. Set aside. Preheat oven to 400F degrees. |
| 2 | Combine cornmeal, flour, sugar, baking powder, baking soda and salt together in a mixing bowl. Stir in cheese. |
| 3 | Separately, whisk buttermilk, creamed corn, eggs, scallions and butter together. Add to dry ingredients and mix until well blended. Spoon batter into the prepared skillet. |
| 4 | Bake cornbread about 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool 10 minutes. Slice and serve warm. |