1 ear of corn
1 jalapeno pepper
1 ½ c. all purpose flour
1 ½ c. cornmeal
1 tbs baking powder
½ tsp salt
¼ c. lightly packed brown sugar
3 large eggs
1 ½ c. milk
1/3 c. vegetable oil
¾ c. shredded cheddar cheese
I'll be using an 11-inch cast iron skillet to make homemade cornbread. I'll be giving it a little added texture and flavor by adding fresh corn, zucchini, jalapeno pepper and grated cheddar cheese to the mix.
Preheat the oven to 400 degrees. De-seed and finely mince one medium jalapeno pepper, remove the corn from one large ear of corn, and chop that up a bit, and then use a box grater to grate an equal amount of zucchini.
Place the grated zucchini into several layers of paper towels and squeeze as much water as you can out of it over the sink.
Next, add about one tablespoon vegetable oil to the skillet and saute the corn, jalapeno pepper and zucchini, on medium to medium-high heat, for 3 - 4 minutes and turn the heat off. Use a large mixing bowl to combine 1 1/2 cups all-purpose flour with 1 1/2 cups cornmeal and add 1 tablespoon baking powder, 1/2 teaspoon salt and a lightly packed 1/4 cup light brown sugar and mix that up.
Then add 3 large eggs, 1 1/2 cups milk and 1/3 cup vegetable oil and stir until just combined. Then fold in the corn and zucchini and about 3/4 cup grated cheddar cheese.
Add another 1 - 2 teaspoons vegetable oil to the skillet and spread that around. Add the batter to the skillet and place it onto the center rack of the preheated oven. That will take just about 30 minutes to bake.
Use a toothpick to check it for doneness and then let it cool down a little bit, slice and serve it up.