Ingredients

The following ingredients have 7 Servings
  • 1 cup all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • Pinch of cayenne pepper
  • 1 1/2 cups milk
  • 2 large eggs (lightly beaten)
  • 1 1/2 tablespoons (3/4 oz) unsalted butter (melted)
  • 1 cup grated Cheddar cheese
  • 1/2 cup corn kernels ((fresh, frozen, or left over from a cooked cob))
  • 2 tablespoons chopped pickled jalapeños ((optional))

Instruction

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.
  • Scoop into a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. (Do not overbake it or the cornbread will be dry.)
  • Cut into wedges or squares and serve hot.