1 c fine cornmeal
1 c flour
1 TB sugar
2 ts baking powder
1/2 ts baking soda
: ds salt
1 egg — lightly beaten
1 c buttermilk
1/2 c frozen corn — thawed
1 c grated orange Cheddar
: cheese
2 pickled Jalapenos — minced
4 TB melted butter
Preheat oven to 375 degrees. Grease a 9 – 10-inch cast iron skillet
or a 9-inch square pan.
In a large bowl combine cornmeal, flour, sugar, baking powder, baking
soda and salt. In a liquid 2 cup measure or a small bowl, mix
together the egg and the buttermilk. Stir buttermilk mixture into dry
ingredients. Add corn, 2/3 cup Cheddar cheese and minced Jalapenos.
Stir in melted butter and mix gently. Pour batter into prepared pan
and top with remaining cheddar cheese. Bake for 20-25 minutes or
until broken down and an inserted knife comes out clean. Let cool for
5 minutes and remove from pan to a cooling rack.
Yields
1 Servings