Jalapeno Cornbread

4 tablespoons unsalted butter
2 large eggs
1 1/2 cups frozen corn, thawed
1 cup yellow cornmeal
1 cup all-purpose flour
1 cup sour cream
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 jalapeno pepper, chopped (optional)

Preheat the oven to 450° F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.

Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.

Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.

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