Spicy Skillet Cornbread

By ClaudiaJan

Ingredients

• 1 Tablespoon oil -- For Roasting
• 8 Serrano chilies
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs -- beaten
• 1 cup milk
• 3 tablespoons melted butter

Preparation

Step 1

Preheat oven to 425 degrees. Heat oil in a small skillet over high heat. Toss in chiles and sear until evenly blackened. Cool on paper towels.
In a large bowl, mix cornmeal, flour, sugar, baking powder and salt. Make a well in the center and add beaten eggs, milk and melted butter. Whisking from the center, combine all into a slightly lumpy batter.

Heat a generously buttered 9-inch cast-iron skillet in the oven for 5 minutes. Pour batter into hot skillet, insert the chilies, stem end up, around the edges. Bake 20-25 minutes, or until the corn bread begins to pull away from the sides of the pan.

Cut into eight wedges with a chili in each. Serve immediately with plenty of butter. Serves 8.

Note: Eat around the chili pepper if you prefer less spice; eat the whole pepper if you love it