*Serves 8, 9in Small Skillet
INGREDIENTS:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar (or slightly less)
4 tsp baking powder
1/2 tsp salt
1 medium red potato
1 large egg
16oz frozen corn
2 jalapeños
INSTRUCTIONS:
Slice 1 jalapeño to layer on bottom of the pan with 8oz of the frozen corn. In a separate bowl mix all
ingredients for cornbread together, cutting one jalapeño into mix if desiring an extra spicy cornbread. Mix 8
oz of frozen corn into the mix as well. Pour ready batter on top of the jalapeños and corn in the pan. Cook
stove top Medium-click-Low – It’s all you need to know! until bread is firm, ~20-30 minutes depending on
your stove. Remove from heat. Let cool, flip and ENJOY!
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