Black Skillet Cornbread
Last updated 6/12/2012 1:09:05 AM. Recipe ID 35865. Report a problem with this recipe.
Title: Black skillet cornbread
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.
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