Ingredients

The following ingredients have 4 Servings
  • 1 cup Yellow Cornmeal
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking Soda
  • 1 Jalapeno (seeded, diced)
  • 1/2 Onion (nedium size, diced)
  • 1/2 Green bell pepper (diced)
  • 1 tsp Creole Seasoning
  • 2 Eggs (beaten)
  • 1/2 cup Sharp cheddar cheese (Shredded)
  • 6 tbsp Vegetable Oil (divided)
  • 1/2 cup Buttermilk
  • 2/3 cup Creamed corn (Approximately 1/2 of a can)
  • 1/2 tsp Black Pepper (Freshley ground)

Instruction

  • Preheat the oven to 400 degrees Fahrenheit.
  • Add 1 tbsp of oil to the cast iron skillet and heat over medium heat.
  • Add the jalapeno, onion, and bell pepper and cook over medium heat until onions are translucent and tender.
  • Remove the vegetable mixture of heat and transfer to bowl.
  • Wipe out cast iron skillet and add one tbsp of oil back in. Put it in the oven for 10 minutes.
  • In a medium bowl, mix the cornmeal, baking powder, baking soda, creole seasoning, and pepper together, combining well.
  • Add buttermilk, corn, eggs, and the remaining 4 tbsp of oil. Mix until combined.
  • Add the vegetables and cheese and fold in gently.
  • Remove skillet from the oven and add the cornbread mixture.
  • Bake until golden brown and an inserted toothpick comes out clean. Approximately 40 minutes.
  • Allow to cool for about 10 minutes. Cut and serve.