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Black Skillet Cornbread


  • Serves 6-8.


  • 1 cup fine white cornmeal
  • 1 cup flour
  • 1 Tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Dash of salt
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1/2 cup frozen corn, thawed
  • 1 cup cheddar cheese, grated
  • 2 pickled jalapenos, minced
  • 4 Tablespoons butter, melted


Preheat oven to 375°. Grease skillet. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix together the egg and the buttermilk. Stir buttermilk mixture into dry ingredients. Add corn, 2/3 cup cheddar cheese, and minced jalapenos. Stir in melted butter and mix gently. Pour batter into prepared skillet and top with remaining cheddar cheese. Bake for 20-25 minutes or until inserted knife comes out clean. Let cool for 5 minutes and remove from skillet to a cooling rack.

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