Mexican Skillet Cornbread
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , lightly beaten|
|Plain yogurt||1 Cup (16 tbs)|
|Canned cream style corn||1 Cup (16 tbs)|
|Onion||1 Medium, finely chopped|
|Sharp cheddar cheese||1 Cup (16 tbs), grated|
|Canned chopped jalapeno peppers||4 Ounce (1 Can)|
1. Preheat the oven to 350 degrees.
2. Combine the cornmeal, salt, and baking powder in a medium-sized bowl. Oil a 12-inch cast-iron or heavy porcelainized iron skillet and heat in the oven.
3. Combine the eggs, yogurt, and corn in a small bowl. Stir into the cornmeal mixture. Stir in the onion, cheese, and peppers.
4. Pour into the hot skillet and bake for 30 minutes, or until done and lightly browned.