Lunch: Jalapeño and Cheddar Skillet Cornbread

Add a spicy kick to this cheesy cornbread with diced jalapeños. Paired with homemade Honey Butter, this cornbread makes a great gift.

Ingredients

1 3/4 c. medium grind yellow cornmeal
1 1/4 c. all-purpose flour
1/3 c. sugar
1 tbsp. baking powder
2 tsp. salt
3 eggs
1 3/4 c. buttermilk
1 can creamed corn
1/2 c. jalapeños
1/2 c. shredded Cheddar cheese
6 tbsp. melted butter
butter

Instructions

Preheat oven to 375 degrees F.
In a large bowl, stir together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix eggs with buttermilk. Add the wet mixture to the dry and stir.
Fold in creamed corn, jalapeños, and cheese, then stir in melted butter.
Coat three 6 1/2-inch seasoned cast-iron skillets with butter and bake 3 to 5 minutes. Remove from oven and ladle batter into pans. Bake 30 minutes or until toothpick comes out clean.

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