Spicy Skillet Cornbread

Jalapeno peppers and pimento add the spice to this delicious corn bread recipe that doubles as both an appetizer and side dish.

from Family Circle

Spicy Skillet Cornbread
Servings: 8 Prep 10 mins Bake 450°F 20 mins

Ingredients

  • 2 medium-size ears of corn
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 egg
  • 1 jar (2 ounces) pimiento, drained and chopped
  • 1 small jalapeno, seeded and chopped
  • 1/4 teaspoon cayenne pepper, or more, to taste

Make It

1. Heat oven to 450 degree F. Place an 8-inch ovenproof nonstick skillet in oven to heat.

2. Cut kernels off corn and set aside; you should have about 1-1/2 cup kernels.

3. In a medium-size bowl, mix flour, cornmeal, sugar, baking powder and salt.

4. In a large measuring cup, combine milk, buttermilk, butter and egg; add to flour mixture and stir until just blended. Fold in corn, pimiento, jalapeno and cayenne and stir until evenly distributed.

5. Using a hot pad, remove skillet from oven and coat generously with nonstick cooking spray. Pour batter into skillet and spread to edges of pan.

6. Bake at 450 degree F for about 20 minutes or until top is golden and slightly cracked.

7. Cool on a wire rack for 10 minutes. Carefully slide cornbread out of skillet and cut into 8 wedges. Serve warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 143, Fat, total (g): 4, chol. (mg): 36, sat. fat (g): 2, carb. (g): 22, fiber (g): 2, pro. (g): 4, sodium (mg): 364, Percent Daily Values are based on a 2,000 calorie diet.
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