Recipe by Malriah
In response to a request for cast-iron recipes. This recipe is the whole reason I bought my first cast-iron skillet. Now I am just waiting for the skillet to be seasoned well enough to make this! Cook time includes saute time for the corn.
- 1⁄2 lb bacon, chopped
- 1 1⁄2 cups fresh corn kernels
- 1 cup heavy cream
- 3⁄4 teaspoon salt, divided
- 2 teaspoons unsalted butter
- 3 tablespoons water
- 1 1⁄2 cups yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cayenne
- 2 eggs, lightly beaten
- 1 1⁄2 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 2 jalapeno peppers, seeded and finely chopped
- 1 3⁄4 cups grated sharp cheddar cheese
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Place 10 inch cast-iron skillet in the oven to get hot.
- In a large skillet, fry bacon over medium/high heat until browned.
- Remove bacon with a slotted spoon and drain off all but 2 teaspoons of the fat.
- Add corn and cook until tender, about 5 minutes.
- Add cream, butter, 1/4 teaspoon salt and water.
- Cook until creamy, about 10 minutes.
- Remove from the heat and mash with a potato masher to crush some of the corn; allow to cool.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, remaining salt and cayenne pepper.
- In a different bowl, combine eggs, buttermilk, and 2 tablespoons of the melted butter.
- Add the wet mixture to the dry ingredients and mix well.
- In another bowl, combine corn mixture, bacon, jalapenos and 1 1/2 cups cheese;mix well.
- Remove the skillet from the oven and add the remaining tablespoon melted butter, tilting the skillet to coat the bottom and sides.
- Pour half of the batter into the skillet;top with the corn mixture.
- Pour remaining half of the batter over corn and bake until golden brown and set, about 30 minutes.
- Remove from oven, top with remaining 1/4 cup cheese and serve hot.