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Cheddar and Jalapeno Skillet Cornbread Recipe

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This recipe for Cheddar and Jalapeno Skillet Cornbread, by , is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup + 2 tbsp yellow cornmeal
1 cup all purpose flour
1 tbsp baking powder
1 tsp salt
1 cup milk
1/3 cup butter, melted
1 large egg, beaten
1/3 cup canned cream corn
2 green onions, chopped
1 jalapeno, seeded and chopped
1 cup cheddar cheese, grated
1 - 2 tbsp bacon drippings or vegetable oil

Preheat oven to 425. Place a 10" cast iron skillet in the oven to preheat. In a medium bowl, mix the 1 cup cornmeal, flour, baking powder, and salt. In a small bowl, whisk the milk, butter, and egg together. Add to the flour mixture and stir just until blended. Stir in the cream corn, green onions, jalapeno, and cheddar cheese. Remove the hot skillet from the oven and add bacon drippings to the pan to melt. Sprinkle with remaining cornmeal or just until the bottom of the pan is covered. Place back in the oven and bake just until the cornmeal begins to brown, about 3 - 4 minutes. Add the batter to the skillet and bake for 25 - 30 minutes or until the top is lightly browned and the edges are pulling away from the side of the skillet.




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