Karen's Skillet Jalapeño Cornbread

Name: Karen's Skillet Jalapeño Cornbread
Total time: 50 min
Ingredients: 1 1/3 cups fresh buttermilk; 9 tablespoons unsalted butter (melted (use ONE tablespoon is for brushing on top)); 3 large large eggs (room temperature); 1/2 cup pure cane sugar; 1 3/4 cups organic yellow cornmeal; 1 cup all-purpose gluten free flour blend (or regular flour); 1 1/4 teaspoons sea salt; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 large jalapeño (3 tablespoons minced, PLUS 12 thin round slices (for top)); 3 tablespoons poblano chile* (minced, see roasting directions (can use canned diced green chiles)); 3 tablespoons fresh chives (minced); 1 medium ear of fresh corn (kernel removed with a sharp knife); See recipe for Honey Butter (below)

azestforlife.com

Crispy edges, tender crumbly texture, mildly spicy with jalapeños, poblanos, and chives—Karen's Skillet Jalapeño Cornbread is a delicious summer side.

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Cooking tools:

Cast iron skillet
Cookie scoop
Tongs
Pastry brush
Paper bag
Spatula
Whisk
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Oven
Stove
Paper towel

Ingredients

1 1/3 cups fresh buttermilk
9 tablespoons unsalted butter (melted (use ONE tablespoon is for brushing on top))
3 large large eggs (room temperature)
1/2 cup pure cane sugar
1 3/4 cups organic yellow cornmeal
1 cup all-purpose gluten free flour blend (or regular flour)
1 1/4 teaspoons sea salt
1 tablespoon baking powder
1 teaspoon baking soda
1 large jalapeño (3 tablespoons minced, PLUS 12 thin round slices (for top))
3 tablespoons poblano chile* (minced, see roasting directions (can use canned diced green chiles))
3 tablespoons fresh chives (minced)
1 medium ear of fresh corn (kernel removed with a sharp knife)
See recipe for Honey Butter (below)