Cornbread, Jalapeño (Iron Frying Pan)

By MarieR

Ingredients

• 4 tablespoons honey
• 2 sticks (8 ounces) butter
• 1 cup all-purpose four
• 1 cup corn four
• 1 cup cornmeal
• 2 tablespoons baking powder
• 1 teaspoon sugar
• 3 large eggs
• 1 cup canned creamed corn
• 1 cup milk
• 1/2 cup sour cream
• 4 jalapeños, seeded and chopped
• 1 cup shredded pepper jack cheese
• Pinch of salt
• 8 - to 10-inch cast iron frying pan

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Warm honey and butter in a small saucepan over
medium heat until the butter is melted.
In a bowl, combine our, corn our, cornmeal,
baking powder and sugar.
In another bowl, whisk together half of the honey
butter mixture with eggs, corn, milk and sour
cream. Slowly add to the dry ingredients, stirring
continuously. Stir in jalapeños, cheese and salt.
Lightly spray the frying pan, then place it on the
middle shelf of the oven. Preheat oven to 425°F.
Pour the batter into the hot pan and bake for
25-30 minutes, or until the top is lightly browned
and a toothpick inserted in the center comes out
clean. Remove from the oven and let cool for
10-15 minutes. Brush with the remaining honey butter.
Se Makes 4-6 servings.