Ingredients & Directions

2 cups yellow cornmeal
2 cups flour
1½ tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1½ teaspoons salt
2 cups milk
½ cup canola oil
2 eggs, beaten
1½ cups frozen Southwestern style corn kernels
¾ cup pickled jalapeño, diced
2 tablespoons butter
 
Preheat oven or grill to 400°F. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.  In a separate bowl, combine milk, oil, and eggs. Add wet ingredients to dry ingredients and whisk until smooth batter forms. Using a rubber spatula, fold in corn and jalapeños. Set aside.
 
Heat a 10” cast-iron skillet; grease with butter. Pour in batter; bake until golden brown on top and a toothpick inserted into the center comes out clean, about 35 minutes.
Yields: 10 servings.
 
Recipe adapted from Saveur