8 tb Unsalted butter -; (1 stick)
1/2 c Chopped onion
1 Garlic clove; minced
1 Red pepper; roasted, peeled,
Seeded and chopped
1 Finely-chopped jalapeno
-pepper-; (to 2)
1 c Whole kernel corn
1 1/2 c Yellow cornmeal
1 c Flour
1/2 c Sugar
1 tb Baking powder
1 ts Salt
1 1/2 c Buttermilk
2 Eggs; beaten slightly
1 c Shredded Monterey jack
-cheese
Preheat oven to 350 degrees.
Melt butter in a 10-inch cast-iron skillet over medium-low heat; saute
onion, garlic, red pepper, jalapenos, and corn kernels until tender, about
5 minutes.
In a large bowl, sift together cornmeal, flour, sugar, baking powder, and
salt. Stir in buttermilk and eggs. Add sauteed mixture, stir until
incorporated. Add cheese and stir.
Pour batter back into skillet; bake for 30 to 35 minutes, until golden
brown on edges and firm to touch. Let the corn bread sit for 20 to 30
minutes before cutting into wedges.
Yields
1 servings
