Jalapeno Cornbread (Farm Rules)

By LDenvir

Ingredients

• 4 tablespoons unsalted butter
• 2 large eggs
• 1 1/2 cups frozen corn, thawed
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 cup sour cream
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 jalapeno pepper, chopped

Preparation

Step 1

Directions
Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.

Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.

Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.

Recipe courtesy of Nancy Fuller

CATEGORIES: Jalapeno Dinner Cornbread View

Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/jalapeno-cornbread.html?oc=linkback