Jalapeño Skillet Cornbread

Makes 8 servings – Side Dish – 1 hour

IMG_2609

Photo by Lesley Rozycki

Ingredients
1 3/4 c. Buttermilk (Substitute: Add 1 tbsp. vinegar or lemon juice to regular milk)
4 tbsp. Unsalted Butter
1/4 c. Chopped Pickled Hepworth Farms Jalapenos,drained
1/2 c. Altobelli Frozen Sweet Corn (1/4 c. in batter & 1/4 c. sprinkled on top)
1 1/4 c. Farmer Ground Cornmeal
1 1/4 c. HVH Unbleached White flour
3 tbsp. HVH Creamed Honey
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/4 tsp. Salt
1 large Campanelli's Poultry Farm Egg

Directions
Preheat the oven to 425 degrees. Place the unsalted butter in a 10" cast iron skillet and heat in the oven until melted. Swirl the butter to evenly coat the bottom of the pan.

Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the buttermilk and egg together. Pour the wet mixture into the dry and stir until combined. Fold 1/4 c. of the corn and creamed honey into the batter.

Pour the batter into the skillet and sprinkle the remaining corn and chopped jalapeno on top before baking for 20-25 minutes. Test the doneness of the cornbread with a metal skewer or toothpick before cutting into and enjoying.