Name: Maque Choux Skillet Cornbread
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 2 strips bacon, chopped; 1 jalapeño, diced; 1/4 red bell pepper, diced; 1 cup fresh corn kernels; Kosher salt and freshly ground black pepper; 1 1/4 cups stone-ground cornmeal; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 3/4 cups buttermilk; 2 large eggs; 3 tablespoons unsalted butter, melted; 1/4 cup sliced green onions; Pan-Roasted Tomato Butter, recipe follows; 1 Roma tomato, cut in half; 1 stick (8 tablespoons) unsalted butter; Pinch kosher salt

Directions

Preheat the oven to 425 degrees F.
Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.

Pan-Roasted Tomato Butter:

Yield: 6 servings

Heat a 10-inch cast-iron skillet over medium-high heat.
Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.