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Jalapeno Cornbread

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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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 

Directions

  1. 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.
  2. 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.
  3. 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.
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