Servings: Serves 8
Ingredients 1 Tbsp. canola oil1/2 tsp. baking soda1 cup all-purpose flour1 cup yellow cornmeal2 1/2 tsp. baking powder1/8 tsp. cayenne pepper1 jalapeño, finely chopped3/4 cup shredded sharp cheddar cheese1/4 cup shredded Monterey Jack cheese1 cup canned corn, drained1 cup sour cream3/4 cup milk1 egg, beaten4 Tbsp. melted butterSalt (optional)
Preheat oven to 400°.
In a large bowl, combine the baking soda, flour, cornmeal, baking powder, cayenne pepper, jalapeño, cheese and corn. Mix well.
Whisk together the sour cream, milk, egg and butter. Stir the wet mixture into the dry ingredients.
Coat a 10-inch cast iron skillet with a thin layer of vegetable oil. Heat the skillet on medium-high heat on the stove top for 1 minute. Pour the mixture in the hot greased skillet. The mixture will sizzle (don???t be alarmed) then turn off the heat.
Bake for 25 to 30 minutes, until lightly brown around the edges. Cool in the skillet and then cut into squares or wedges.
Prep Time: 10 minutes
Inactive Prep Time: 0 minutes
Cook Time: 25 to 30 minutes
This recipe may appear slightly modified from what you've seen on television.