A spicy, cheesy riff on traditional skillet cornbread!
Course Side Dish
Keyword Cinco de Mayo, comfort food, decadent
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 8generous slices
1 1/2cupswhole grain cornmeal198 grams, preferably medium grind
1cupWhite Whole Wheat Flour120 grams
1/2teaspoonsalt or 1 teaspoon kosher salt
3/4cupfrozen corn99 grams, thawed
1 jalapeñoseeded and finely chopped, see recipe note
4green onionsthinly sliced
4ouncessharp cheddar cheesegrated
2tablespoonsavocado oilor other high heat oil
Place a 10-inch cast iron skillet in a cold oven on center rack. Turn oven to 400°F, allowing the pan to preheat.
In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
Melt butter and set aside to cool.
In a blender or combine buttermilk, corn and eggs; mix until smooth.
Pour buttermilk mixture and melted butter into cornmeal mixture. Add jalapeño, green onion and cheese; fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.
With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven's center rack.
Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.
I recommend wearing gloves when handling raw jalapeños as their juices can be highly irritating to skin.