Cheesy Jalapeno Skillet Corn Bread
- Level: Intermediate
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1123
- Total Fat
- 61
- Saturated Fat
- 29
- Carbohydrates
- 117
- Dietary Fiber
- 6
- Sugar
- 48
- Protein
- 30
- Cholesterol
- 172
- Sodium
- 1033
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
Seasoning Mix:
2 1/4 teaspoons salt
1 1/4 teaspoons ground dried New Mexico chile peppers
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground dried chipotle chile peppers
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
Vegetable Mixture:
2 tablespoons unsalted butter
4 tablespoons cottonseed oil, preferable, or vegetable oil, in all
1 1/2 cups chopped red onions
1/2 cup fresh poblano chile peppers, seeded and chopped
1/2 cup fresh Anaheim chile peppers, seeded and chopped
1/2 cup fresh red (preferably, or use green) jalapeno chile peppers, seeded and chopped
Cornbread Batter:
3/4 cup corn flour
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup cornmeal
1 tablespoon plus 2 teaspoons baking powder
1 large egg, beaten
1 1/2 cups milk
5 tablespoons unsalted butter, melted and cooled to room temperature
1 cup Cheddar, freshly grated
1 cup Monterey Jack, freshly grated
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.