Ingredients

The following ingredients have 4 Servings
  • 3/4-1 cup jalapeno peppers (diced, seeds removed)
  • 1 1/4 cups all-purpose flour
  • 1 cup fine cornmeal
  • 1 Tbsp baking powder
  • 1 1/2 tsp kosher salt ((1 tsp. if using fine salt))
  • 4 large eggs
  • 1 cup corn (COOKED and cooled, fresh or frozen *see Note 1)
  • 1/2 cup heavy whipping cream, half and half cream, whole milk or buttermilk
  • 1 cup cheddar cheese (grated, plus bit more for the top before baking)
  • 3/4 cup butter (salted or unsalted, at room temperature)
  • 1/3-2/3 cup granulated white sugar (*see Note 3)

Instruction

  • Preheat oven to 400F (regular bake setting/non-convection)with rack in centre of the oven. Lightly grease a 10-inch top diameter cast-iron skillet.
  • When oven is preheated, place diced jalapeños in the cast-iron skillet, then place the skillet in the oven for 5 minutes. Remove the skillet from the oven, then spoon out the jalapeños to a small bowl to cool. Return the cast-iron skillet immediately to oven to PRE-HEAT.
  • Meanwhile, In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
  • In a 2-cup measuring cup, add the 1 cup of cooked (and cooled!) corn kernels. Add enough cream or milk to the measuring cup with the corn, until the liquid reaches the 1 1/2 cup level of the measuring cup. (*See Recipe Notes below if this isn't clear, or watch the Recipe Video above this Recipe Card to see it done). Set aside.
  • In a medium bowl, lightly beat the eggs to blend. Add the corn/cream mixture and the cheddar cheese and stir in. Set aside.
  • In a large bowl with a wooden spoon or the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar together at low speed (or with a wooden spoon), just until the butter absorbs the sugar. Add the egg mixture and mix until just combined. Stir in the cooled jalapeños. Mix in the flour mixture, mixing just until barely incorporated.
  • Remove skillet from oven and lightly coat with nonstick spray. Spoon batter in to hot pan and quickly top with a bit more grated cheddar cheese. Bake cornbread until top is golden brown and springs back when gently pressed, 25-28 minutes when baked in a 10-inch skillet (may be longer if your skillet is smaller). Let cool in pan at least 30 minutes before serving.
  • Cornbread can be made ahead and then re-heated in the skillet. Cover the top loosely with a sheet of aluminum foil and re-heat in a 350F oven until warm, about 8-10 minutes.