Aunt Pat’s Pepper Cheese Cornbread


6 tablespoons unsalted butter, melted, plus butter for the iron skillet
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
½ cup Cheddar Cheese, Grated
¼ cup mixed hot peppers, Jalapeño, Serrano, whatever you have on hand

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, Cheddar Cheese, hot peppers, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into an iron skillet that has been preheated in the oven and has been coated with about 1 tablespoon of butter. Bake until the top is golden brown and toothpick inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.


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