Chili Cheese Corn Bread
|Yellow cornmeal||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Minced onions/Scallion||2 Tablespoon|
|Pickled jalapeno||2 , minced|
|Milk||1 Cup (16 tbs)|
|Corn kernels||1 Cup (16 tbs)|
|Grated sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||6 Tablespoon, melted and cooled|
Sift the cornmeal, flour, sugar, and salt.
In a bowl combine the eggs, milk, corn, 41/2 tablespoons of the butter, the onions and peppers.
Stir into the cornmeal mixture just until combined.
Fold in 1 1/4 cups of the cheese.
Pour the batter into a hot buttered 9 inch cast iron skillet or baking pan; sprinkle the top with the remaining cheese and drizzle it with the remaining butter.
Bake in a 425° F oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
Let cool in the skillet on a rack for 5 minutes invert onto the rack to remove, and cool for 5 minutei more.