Ingredients
1cupflour
1cupcornmeal
¼cupsugar
1tspbaking powder
½tspbaking soda
½tspsalt
1fresh corn on the cob,kernels removed with a knife, or 1 cup frozen corn, defrosted
2eggs
⅓cupbutter,melted, plus and additional 1 tbsp for greasing the pan
1cupbuttermilk
mild green chiles,(1 can) drained
¼cupred pepper,diced
1cupcheddar cheese,sharp
Preparation
Preheat the oven to 375 degrees F.
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the egg, buttermilk, and melted butter.
Add 1 tablespoon of butter to a 10-inch cast-iron skillet and place in the oven.
Meanwhile, pour the buttermilk mixture into the cornmeal and stir just until most of the mix is moist. Add in the chiles, fresh corn, peppers, and ½ cup of cheese.
Remove the skillet from the oven and pour the batter into the pan. Top with remaining cheese.
Bake for 25 to 30 minutes or until a toothpick comes out clean.
