2¼ cups self-rising flour
1¼ cups cornmeal
¼ cup sugar
½ tsp. baking powder
1 tsp. salt
4 oz. jar diced jalapeños
1 large egg, slightly beaten
14.5 oz. can cream-style sweet corn
1 cup buttermilk
½ stick butter, melted
Sift flour into a large bowl, then add remaining dry ingredients, whisking together to mix.
In a smaller bowl, combine the jalapeños, egg, corn and buttermilk.
Dump the wet ingredients and half of the melted butter, slightly cooled, into the dry ingredients. Fold the batter together, then let stand for a few minutes.
In a 375-degree oven, warm cast-iron skillet, about 5-10 minutes. Rub Crisco in skillet, then add batter and spread it out smooth. Pour remaining melted butter over the top. Bake on middle rack at 375 degrees for about 25 minutes. The cornbread is done when sides are slightly golden and a toothpick comes out clean. Let stand for 10 minutes before cutting. Best served with a dollop of butter and drizzled with hot honey.
Recipe by Brenda McCasson, Verendrye Electric Cooperative
