Categories: Pizza/flatbread
Ingredients
- 1 1/2 cups flour
- 1/2 cup yellow cornmeal
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1 stick unsalted butter, melted, 1 tbsp reversed
- 4 oz extra-sharp Cheddar, grated, divided
- 2 green onions, chopped, 2 tbsp reserved
- 2 jalapenos, stemmed, seeded and minced
- 15 oz can whole-kernel corn, drained
Directions
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Combine the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, gently beat the eggs; then stir in the milk and butter. Gently stir the wet ingredients into the dry; do not overmix. Fold in corn, 1/2 cup of grated cheese, the green onions (reserving 2 tbsp) and the jalapenos. Let the batter rest on the countertop for 10 minutes.
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Preheat the oven for 350. Place skillet in the preheating oven to heat.
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When the batter is ready, remove the skillet from the oven. Swirl reserved 1 tbsp butter in the skillet to grease. Pour batter into prepared skillet. Cover with remaining grated cheese and green onions. Return skillet to oven and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool and cut into wedges. Serve warm or at room temperature.