Jalapeno Cornbread – Baron

Heat oven to 425 degrees
Put butter in cast-iron skillet (14 inch) and put in oven for 5 to 10 minutes to melt the butter.
Remove from oven and coat the pan with butter and set aside.
In a large bowl, mix the cornmeal, flour, baking powder, salt and sugar.
Mix in cream, eggs (one at a time) and honey.
Pour excess butter from the cast-iron skillet into the batter.
Mix well.
Batter should be thin like cake batter. Add some whole milk to get the right consistency if needed.
Add chopped bell pepper (optional) and sweet corn.
Pour half the batter in to the cast iron skillet .
Sprinkle the sharp cheddar over the batter and top with the minced jalapenos. (add a few seeds – crushed with flat edge of knife for an extra bite)
Top with the remaining batter
Bake for 25 to 30 minutes or until the top is browned.
Cool for 10 to 15 minutes. Should see the cornbread pull away from the sides of the skillet.
Slice and Serve.
Reciept from Dianne Edmondson Lewis first place at the Mills County Chili Cook Off in Goldthwalte
Don’t shuck jalapenos by hand. This is a major burning the hand for 3 days mistake….LOL Use large bright green fresh jalapenos. This is so moist and buttery you don’t
have to butter again but go on, you only live once.