This corn bread comes out of the oven sizzling hot in a cast iron pan. We think it is a great side with any weeknight meal.
2 ears Terhune Orchards bicolor corn
1 Jalepeno pepper
1 cup all-purpose flour
1 cup yellow cornmeal
1 Tbsp. granulated sugar
1 1/2 tsp baking powder
1 tsp kosher salt
1 1/2 cups milk
2 large eggs
2 Tbsp unsalted butter, melted
1 cup sharp cheddar cheese, grated
Preheat the oven to 425 degrees.
Cut the corn kernels off the cob. Deseed and chop the jalepeno.
Whisk together flour, cornmeal, sugar, baking powder, and salt.
Use a wooden spoon to blend in the milk, beaten eggs, and melted butter. Stir in corn, jalapenos and cheddar until just combined.
Pour batter into a 10-inch cast-iron skillet. Smooth out top.
Bake for 35 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Cut into wedges and serve hot.
Note: Frozen corn may be used in this recipe for year round enjoyment.