|Jalapeño Skillet Cornbread|
Jalapeño Skillet Cornbread
4 cloves Garlic, minced
4 Jalapeños, seeded and diced
1/2 T unsalted Butter
3 cups Cornmeal
1 t Baking Powder
1 1/4 t Baking Soda
2 t Salt
1 t fresh Black Pepper
1/4 t Cumin (OPTIONAL especially if you have developed a temporary aversion to it)
3 c Buttermilk (or 2 3/4 c Milk + 1/4 Lemon Juice)
2 large Eggs, beaten
2/3 c Unsalted Butter, melted
(OPTIONS: Whole Corn, Creamed Corn, Seeded Tomatoes)
Preheat the oven to 450 F.
In a 10" cast iron skillet, melt 1/2 T Butter on Medium. Add the Garlic and Jalapenos and saute until softened but be careful not to brown the Garlic or it can become bitter
In a bowl, fork whisk the Cornmeal, Baking powder, Baking Soda, Salt, and Pepper. In another bowl or large mixing cup (4 c for easy pouring), combine the Buttermilk, Eggs, and melted Butter. It helps if the Milk is not ice cold or the Butter will just coagulate on the surface. So I'll either heat the milk up in the microwave for 30 s BEFORE adding the Eggs or bring the Eggs out and measure out the Milk first and let stand while I gather up everything else.
Add to dry ingredients and stir just to combine. Don't worry about the lumps. The Cornmeal will continue to hydrate. Pour the Batter into the skillet over the Garlic and Jalapenos. You an use a fork to distribute a bit but don't over mix and try not to scrape the bottom.
Place in bottom third of oven for 25 to 30 mins and golden brown. Let cool in the skillet on a rack before cutting.
MMMMMM low flour Cornbread. :^D