Cast Iron Skillet Cornbread with Jalapenos

A few years ago I tried some corn bread at a restaurant. It had jalapenos in it that gave it a little kick, and I knew I wanted to try to make a version of it myself when I got home. I got distracted and never got around to it. Until today. Let me tell you it was worth the wait! This corn bread is so good I’m thinking of serving it at Thanksgiving dinner.

Ingredients

3 cups milk {I used 2%}
1 cup corn kernels {I used frozen}
3/4 cup finely ground cornmeal
1 jalapeno, seeded and diced
3 teaspoons baking power
2 tablespoons butter + 1 tablespoon for buttering the pan
1 tablespoon thyme leaves
1 teaspoons salt
1/2 teaspoon pepper
2 eggs

Directions

Heat oven to 350 F. In a large saucepan over medium heat, combine 2 cups of the milk and the corn, and bring to a boil. In a separate bowl, whisk together cornmeal with the remaining milk. Add cornmeal mixture into the boiling corn mixture, whisking constantly. Reduce heat and simmer on low for 3 minutes, still stirring constantly. Remove from heat. Mix in the butter, thyme, salt, pepper, and eggs. Pour batter into a well buttered {I used 1 tablespoon} 8-inch cast iron skillet}. Bake for 30 minutes, or until golden. Serve warm. Or room temperature. Or cold. You really can’t go wrong here.