Title: Black skillet cornbread
 Categories: Htbw
      Yield: 1 Servings
 
      1 c  Fine cornmeal
      1 c  Flour
      1 tb Sugar
      2 ts Baking powder
    1/2    Teaspoo baking soda
           Dash of 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.