Recipe courtesy of Paul Prudhomme
Cheesy Jalapeno Skillet Corn Bread
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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1123
- Total Fat
- 61 g
- Saturated Fat
- 29 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 6 g
- Sugar
- 48 g
- Protein
- 30 g
- Cholesterol
- 172 mg
- Sodium
- 1033 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1123
- Total Fat
- 61 g
- Saturated Fat
- 29 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 6 g
- Sugar
- 48 g
- Protein
- 30 g
- Cholesterol
- 172 mg
- Sodium
- 1033 mg
Ingredients
Seasoning Mix:
Vegetable Mixture:
Cornbread Batter:
Directions
- Combine the seasoning mix ingredients in a small bowl.
- In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
- Preheat the oven to 350 degrees F.
- While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
- Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
- Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.
