Spicy Skillet Cornbread
Recipe from Family Circle

Jalapeno peppers and pimento add the spice to this delicious corn bread recipe that doubles as both an appetizer and side dish.


Spicy Skillet Cornbread


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Prep Time: 10 mins
Total Time: 30 mins
Servings: 8 servings
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Ingredients
 
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  • 2    medium-size ears of cornOn Sale
  • 3/4  cup  all-purpose flourOn Sale
  • 1/2  cup  cornmealOn Sale
  • 1  tablespoon  sugarOn Sale
  • 1  teaspoon  baking powderOn Sale
  • 1  teaspoon  saltOn Sale
  • 1/4  cup  milkOn Sale
  • 1/4  cup  buttermilkOn Sale
  • 2  tablespoons  unsalted butter, meltedOn Sale
  • 1    eggOn Sale
  • 1  jar (2 ounces)  pimiento, drained and choppedOn Sale
  • 1    small jalapeno, seeded and choppedOn Sale
  • 1/4  teaspoon  cayenne pepper, or more, to tasteOn Sale
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Directions
1.
Heat oven to 450 degree F. Place an 8-inch ovenproof nonstick skillet in oven to heat.
2.
Cut kernels off corn and set aside; you should have about 1-1/2 cup kernels.
3.
In a medium-size bowl, mix flour, cornmeal, sugar, baking powder and salt.
4.
In a large measuring cup, combine milk, buttermilk, butter and egg; add to flour mixture and stir until just blended. Fold in corn, pimiento, jalapeno and cayenne and stir until evenly distributed.
5.
Using a hot pad, remove skillet from oven and coat generously with nonstick cooking spray. Pour batter into skillet and spread to edges of pan.
6.
Bake at 450 degree F for about 20 minutes or until top is golden and slightly cracked.
7.
Cool on a wire rack for 10 minutes. Carefully slide cornbread out of skillet and cut into 8 wedges. Serve warm.
Nutrition information
Calories 143, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 36 mg, Sodium 364 mg, Carbohydrate 22 g, Fiber 2 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Cornbread
Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.

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