Skillet Chile Cheese Cornbread
Baking partners challenge for this month is corn bread. When Swathi asked me to make and share this recipe, I thought it is a wonderful idea as it can be part of Thanksgiving menu . This is a southern style skillet cheese corn bread with a spicy kick and flavor of jalapenos. It turned out moist and flavorful. The recipe is adapted fromWeight Watchers Light and Easy Cookbook,Oxmoor house,1997 and from 1001 Great Recipes from around the World, Culinary Arts Institute, New York, 1981.
Yellow Cornmeal- 1 1/2 cup
All purpose flour- 1 cup
Baking powder- 2 tsp
Salt- 1/4 tsp
Brown sugar- 2-3 tbs
Vegetable oil-1/4 cup
Carrot shredded- 1/3 cup (optional)
Green chilly or Jalapenos- 3 ounce
(or according to spice tolerance)
Corn - 1/2 cup
( or cream style corn 1/2 can)
Butter milk- 1 cup
Milk- 1/2 cupShredded mild Cheddar cheese- 1 cup
Mix cornmeal, flour, baking powder, salt and sugar and set aside.
Pre heat oven to 400 degree FLightly beat eggs until blended.Add oil and butter milk and mix well. Mix in the dry ingredients and corn, chilly, carrots and cheese and mix well. Mean while put the skillet on stove top and it gets hot add butter and pour in the batter.This will ensure crispy edges. Bake in oven for 25-30 minutes or till tooth pick inserted in the center comes out clean. It will be lightly brown and crispy in the edges.
Hope you will all enjoy!