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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Delicious combo of flavors for this skillet cornbread, with a combo of home made salsa! Ingredients:
2 tbsp. butter, melted |
1/2 cup yellow cornmeal |
3/4 cup all-purpose flour |
1-1/2 tsp. baking powder |
1/2 tsp. salt |
pepper, to taste |
1 tbsp. honey |
3 eggs, beaten until foamy |
1/2 cup milk or buttermilk |
1/2 cup whole kernel corn |
1 sm. onion, diced |
1 clove garlic, diced |
1 sm. jalapeño pepper, diced |
1/2 cup chopped tomatoes |
1/2 cup grated cheddar cheese ( topping ) |
Directions:
1. Generously coat an 8- or 9-inch cast-iron skillet with the butter and place it in oven while the oven preheats to 425°F.
2. Blending well, combine all of the remaining ingredients except for the cheese, which you should reserve to sprinkle over the top of the prepared batter.
3. When the butter has melted and the skillet is thoroughly heated, remove the hot skillet from the oven and carefully pour the batter into it, spreading it out evenly.
4. Sprinkle the cheese over the batter.
5. Return skillet to oven and bake for 20 to 30 minutes or until a knife inserted in the center comes out clean.
6. Remove from oven and cool for 5 minutes.
7. Serve warm.
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