Jalapeño Corn Bread

Name: Jalapeño Corn Bread
Total time: PT0D0H0M
Yield: serves 10
Ingredients: 2 cups yellow cornmeal; 2 cups flour; 1 1 ⁄ 2 tbsp. sugar; 1 tbsp. plus 1 tsp. baking powder; 2 1 ⁄ 2 tsp. salt; 2 cups milk; 1 ⁄ 2 cup corn oil; 2 eggs, beaten; 3 ⁄ 4 cup fresh or frozen corn kernels; 3 ⁄ 4 cup sliced pickled jalapeños; 2 tbsp. butter

Serves
serves 10

KAT CRADDOCK

Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish.

Ingredients

2 cups yellow cornmeal
2 cups flour
1 ¹⁄₂ tbsp. sugar
1 tbsp. plus 1 tsp. baking powder
2 ¹⁄₂ tsp. salt
2 cups milk
¹⁄₂ cup corn oil
2 eggs, beaten
³⁄₄ cup fresh or frozen corn kernels
³⁄₄ cup sliced pickled jalapeños
2 tbsp. butter

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Instructions

Step 1

Heat oven to 425°. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk in milk, corn oil, and eggs. Using a rubber spatula, fold in corn and jalapeños; set batter aside.

Step 2

Heat a 12" cast-iron skillet; grease with butter. Pour in batter; bake until golden brown and a toothpick inserted into center comes out clean, about 35 minutes.

Heat oven to 425°. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk in milk, corn oil, and eggs. Using a rubber spatula, fold in corn and jalapeños; set batter aside.
Heat a 12" cast-iron skillet; grease with butter. Pour in batter; bake until golden brown and a toothpick inserted into center comes out clean, about 35 minutes.