Saturday, August 8, 2009
Cornbread with Jalapeno, Cheddar and Fresh Corn
Mmm, it's finally corn season! To celebrate, we jazzed up our Thanksgiving cornbread with a spicy kick from jalapenos and some extra sweetness and texture from fresh corn kernels. It's naturally gluten-free, and you only have to get one pan dirty. (Can you tell we're in prime dish laziness season?)
1 and 1/2 cups cornmeal
3/4 tablespoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups plain whole-milk yogurt
1 cup packed grated sharp cheddar
1 tablespoon agave nectar
3 tablespoons butter
2 jalapeno peppers, seeded and chopped
2 ears of corn
Preheat oven to 425°F. Stir together dry ingredients and separately beat together eggs, yogurt, cheese, agave and butter in a large bowl. Mix wet and dry ingredients.
Heat butter in a medium-sized cast-iron skillet over medium-high heat. Add jalapenos and corn and saute 10-15 minutes, until corn is starting to caramelize a little. Remove skillet from heat, mix corn, jalapenos and melted butter into the batter, and pour batter back into the cast-iron skillet. Bake until a toothpick comes out clean, 20 to 25 minutes. Run a butter knife around the sides of the cornbread and flip onto a plate to serve.