Jalapeño peppers and pimento add the spice to this delicious corn bread recipe that doubles as both an appetizer and side dish.
Heat oven to 450 degree F. Place an 8-inch ovenproof nonstick skillet in oven to heat.
Cut kernels off corn and set aside; you should have about 1-1/2 cup kernels.
In a medium-size bowl, mix flour, cornmeal, sugar, baking powder and salt.
In a large measuring cup, combine milk, buttermilk, butter and egg; add to flour mixture and stir until just blended. Fold in corn, pimiento, jalapeño and cayenne and stir until evenly distributed.
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.
Bake at 450 degree F for about 20 minutes or until top is golden and slightly cracked.
Cool on a wire rack for 10 minutes. Carefully slide cornbread out of skillet and cut into 8 wedges. Serve warm.