Posted on March 19 2022
Prep time 15 min/ Cook Time 30 min/Cooling Time 30 min/
3/4 -1 cup jalapeño peppers diced and seeded (I use canned)
1 1/4 cup all-purpose flour
1 Tbsp baking powder
1 cup cornmeal
1 1/2 tsp salt
1/3 cup sugar
4 large eggs
1 can white corn
1/3 cup heavy whipping cream
1 cup cheese
3/4 cup butter (room temp)
Preheat oven to 400F.
After oven is preheated using a cast iron skillet put jalapeños in it and put in oven for 5 minutes. Remove skillet from oven spoon out peppers and then place the skillet back into the oven until you're ready to pour the batter into it.
In a bowl whisk flour, cornmeal, baking powder and sal.
In another small bowl combine corn and whipping cream.
Beat the eggs and add them to the corn and whipping cream.
In a mixer, mix together butter and sugar until the butter absorbs the sugar. Then add corn/cream/egg mixture. Stir in the cooled jalapeños. Mix in the flour mixture just until everything is incorporated.
Take skillet out of the oven ( I like to add a little cornmeal to the bottom of the skillet) pour batter in.
Bake for 25-28 minutes until top is golden brown.
Let it cool in the pan for at least 30 minutes prior to serving!