Friday, April 8, 2011

Spicy Skillet Cornbread

  • 1 Cup yellow corn meal
  • ½ Tsp. Salt
  • 1 Tbs. Baking Powder
  • 1/3 Cup melted butter
  • 2 Eggs slightly beaten + 1 (4oz.) can chopped jalapeno's
  • 1 Cup plain yogurt + 1 Cup grated sharp cheddar cheese
  • 1 Cup cream-style Canned corn + 1 medium onion, finely chopped. 

Preheat oven to 350 degree's. Combine cornmeal, salt and baking powder in a medium size bowl. Oil a 12-inch cast iron skillet and heat in oven. Combine eggs, yogurt and corn in a small bowl. Then stir into the corn meal mixture. Stir in onion, cheese and peppers. Pour into skillet and bake for 30 minutes, until lightly brown. Cut into wedges. Spread with butter and serve plain or chilled.

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