- 1 cup plus 1-2 Tbsp Hodgson Mill Yellow Corn Meal
- 1 cup Hodgson Mill All Purpose White Flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup milk
- 1/3 cup butter, melted
- 1 egg, beaten
- 1/3 cup creamed corn
- 2 green onions, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 cup cheddar cheese, grated or shredded
- 1-2 Tbsp. vegetable oil, or bacon drippings
Preheat oven to 425ºF. Place a
10-inch cast iron skillet in the oven to pre-heat.
In a medium bowl, mix one cup of corn meal, 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 creamed corn, green
onions, jalapeño and cheddar cheese.
Remove the hot skillet from the oven with hot pads and add 1-2 Tbsp. oil
or bacon drippings to the pan to melt.
Sprinkle with 1-2 Tbsp. corn meal or just until the bottom of the pan is
covered. Place skillet back in the oven with hot pads and bake just until the
cornmeal begins to brown, about 3-4 minutes. Remove from oven and add the
batter to the skillet. Bake for 25-30 minutes or until the top is lightly
browned and the edges are pulling away from the side of the skillet. Serve warm or at room temperature.
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