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unsalted butter stone ground yellow cornmeal all-purpose baking powder kosher salt baking soda milk buttermilk egg pepper corn kernels peppers
Viewed: 63 - Published at: 3 years agoIngredients
- 1 stick (1/4 cup) unsalted butter, melted, plus 2 tablespoons
- 1 cup stone ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup milk
- 1/2 cup buttermilk
- 1 egg
- 8 ounces pepper Jack cheese, shredded
- 1 cup frozen corn kernels, thawed
- 1/2 cup diced and seeded roasted poblano peppers
Method
- Preheat the oven to 400 degrees F.
- Heat a 12-inch cast-iron skillet on the stovetop over medium heat.
- Add 1/4 cup butter and allow to melt while you begin to prepare the batter.
- Reserve the melted butter for later use, carefully wipe out the pan and place in the oven to heat.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda.
- In another bowl, combine the milk, buttermilk, egg and melted butter.
- Make a well in the dry ingredients and gradually incorporate the wet mixture, stirring until the lumps are dissolved.
- Fold in the cheese, corn and poblanos.
- To bake the cornbread, carefully remove the skillet from the oven and add the remaining 2 tablespoons butter so it sizzles.
- Coat the pan with the butter and quickly pour the cornbread batter into the skillet.
- Place the skillet in the oven and bake until golden brown, about 20 minutes.
- Remove from the oven and let cool slightly before slicing.
- Serve warm.
