Betty's Cheddar Jalapeno Skillet Cornbread Recipe
Instructions
In a large mixing bowl, beat 2 eggs, using an electric mixer. Stir in 1 cup self-rising cornmeal, a 14 -oz. can of cream-style corn, 1 cup milk, cup vegetable oil, 2 cups shredded Cheddar cheese, cup chopped onion, and 2 to 4 chopped jalapeno peppers. Place to 1 tablespoon peanut oil in a 10 -inch cast iron skillet, and heat until very hot, but not smoking. (If you do not have a cast iron skillet, you may use a 10-inch deep dish pie plate or other ovenproof dish, greased with peanut oil, but do not heat the oil.) Pour the cornbread batter into your heated skillet, leaving at least -inch for the cornbread to rise. (You may bake any excess batter in a small Pyrex baking dish to bake alongside the skillet.) Bake your skillet cornbread at 350 degrees for 35 minutes, or until it is nice and brown on the top. Let stand 5 to 10 minutes before cutting into wedges. Serve a wedge on a nice serving plate with some cilantro for garnish, if desired. I served this Cheddar-Jalapeno Skillet Cornbread with Spicy Southwestern Beans and Rice (which I will be uploading tomorrow). My family loved it! I hope you enjoy it, too! Have a terrific day!Betty
