Description
This sweet and spicy cornbread is delicious on its own or topped with a creamy buttery spread.
Ingredients
- 1 tablespoon olive oil
- ¼ cup finely chopped seeded jalapeños
- ¼ cup finely chopped red bell pepper
- ¼ cup fresh or thawed frozen corn kernels
- ¾ cup sugar
- ½ cup water
- ½ cup vegetable oil
- 1 ¾ cups all-purpose flour
- 1 ¼ cups medium-grind cornmeal
- 1 tablespoon baking powder
- 1 ½ teaspoons kosher salt
- 4 large eggs (lightly beaten)
Directions
- Preheat oven to 400°F. Heat olive oil in a 10-inch cast-iron skillet. Add jalapeños, red pepper and corn and cook over moderate heat, stirring, until wilted, about 4 minutes. Scrape mixture onto a plate and let cool completely. Wipe out skillet with a paper towel.
- Stir together sugar and water in a large bowl until sugar dissolves. Stir in vegetable oil. Sift together flour, cornmeal, baking powder and salt into a medium bowl. Beat dry ingredients into sugar mixture with an electric mixer. Add eggs and cooked vegetables and beat until just blended.
- Scrape batter into cast-iron skillet and bake until golden brown and a cake tester inserted in the center comes out clean, about 30 minutes (if top browns too quickly, cover with foil). Serve cornbread warm.
