Roasted Jalapeno and Cheese Cornbread

Recipe by Elly in Canada
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
  • In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
  • Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
  • In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
  • Fold in cheese.
  • Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
  • Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
  • Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .
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