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Skillet Jalapeno Cornbread

Updated February 23, 2016
(1 Votes)

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This cornbread is very moist and has an almost cake-like texture. It’s a great accompaniment to soup and chili, and its zesty spiciness warms up any winter meal.

Serves6 to 8

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 2 hours

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationside dish

Mealbrunch, dinner

Moodblue

Taste and Texturecheesy, rich, savory, tangy

Type of Dishcorn bread

Ingredients

  • 1½ cups yellow cornmeal
  • 2 teaspoons baking powder
  • Kosher salt
  • 2/3 cup safflower oil, plus more for the pan
  • 2 eggs
  • 1 container (8 ounces) sour cream
  • 1 can (14¾ ounces) creamed corn
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely minced jalapeno pepper
  • ½ cup grated sharp cheddar cheese
  • ½ cup finely grated Monterey Jack cheese

Instructions

Preheat the oven to 350°F. Oil a 9-inch ovenproof skillet or a heavyweight 9-by-11-inch baking pan.

In a large bowl, whisk together the cornmeal, baking powder, and salt to taste.

In a medium bowl, stir together the 2/3 cup of oil, the eggs, sour cream, and creamed corn. Stir in the bell and jalapeno peppers. Toss the cheeses together in a small bowl, add ¾ cup of the cheeses, and stir. Scrape this mixture into the cornmeal mixture and stir with a wooden spoon until just blended.

Pour the batter into the skillet. Scatter the remaining ¼ cup of the cheese over the top.

Bake for 45 to 50 minutes, until the edges of the cornbread begin to brown, the top is set, and a toothpick inserted in the center comes out clean. Let cool in the skillet on a wire rack for at least 30 minutes. Cut into wedges, and serve directly from the skillet.

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