Cast Iron Jalapeno-Cheddar Corn Bread

Baking corn bread in a seasoned cast iron frying pan helps develop a deeply golden crust.  This Mexican-inspired version is enlivened with spicy chiles, sharp Cheddar cheese and sweet corn kernals.

For this recipe you will need to use a 10" cast iron skillet as you will have to put it in the oven.

Ingredients:

1 T unsalted butter

1 cup flour

1 cup cornmeal

2 T packed light brown sugar

1 T baking powder

1/2 tsp sea salt

3 large eggs

1 cup whole milk

1/4 cup olive oil

1 cup fresh or thawed, frozen corn kernals

2 jalapeno chiles, seeded

and finely chopped

*I had canned, sliced jalapenos so I just chopped those up to about 1/2 - 2/3 cup*

1 1/2 cups shredded sharp Cheddar cheese

Preheat the oven to 350 F.  Coat a 10" frying pan with the butter, set aside.  In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.  In another bowl, whisk together the eggs, milk and olive oil.  Pour the egg mixture into the flour mixture and stir to blend.  

Add the corn kernels, the chiles and 1 cup of the cheese and stir to combine.

Pour the batter into the prepared frying pan and sprinkle with the remaining cheese.  Bake until the bread has risen and the golden on top, 25-30 minutes.

Remove from the oven and let cook in the pan for 5 minutes.  Cut into wedges and serve right away.

This recipe is so good!!  It's even good after it has been sitting in the fridge overnight.  When I put some in Colin's lunch the next day, he told me "smaller piece next time, that was a meal in itself!"  I guess I just got over-zealous :)

enjoy!!