Jalapeño Cheese Cornbread in a Cast Iron Skillet!

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            Prep time 15 min/ Cook Time 30 min/Cooling Time 30 min/

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Ingredients

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)

Directions

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!