This corn bread comes out of the oven sizzling hot in a cast iron pan. We think it is a great side with any weeknight meal.
2 ears Terhune Orchards bicolor corn
1 Jalepeno pepper
1 cup all-purpose flour
1 cup yellow cornmeal
1 Tbsp. granulated sugar
1 1/2 tsp baking powder
1 tsp kosher salt
1 1/2 cups milk
2 large eggs
2 Tbsp unsalted butter, melted
1 cup sharp cheddar cheese, grated
Whisk together flour, cornmeal, sugar, baking powder, and salt.
Use a wooden spoon to blend in the milk, beaten eggs, and melted butter. Stir in corn, jalapenos and cheddar until just combined.
Pour batter into a 10-inch cast-iron skillet. Smooth out top.
Bake for 35 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Cut into wedges and serve hot.