Jalape&ntildeo Cornbread

Ingredients

• 1 Tbsp canola oil
• 1 cup cornmeal
• 1 cup all purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup plain yogurt
• 1/2 cup milk
• 1 egg
• 5 Tbsp unsalted butter, melted
• 1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup grated Monterey jack or cheddar cheese

Directions

1. Add the canola oil to a 9 or 10 inch cast iron skillet, then set the skillet in the oven. Turn the oven to 400 degrees F and let the pan heat along with it.
2. In a large bowl, whisk the cornmeal, flour, baking soda, and salt until evenly combined.
3. In another bowl, whisk the yogurt, milk, and egg together until smooth.
4. Pour the yogurt mixture into the dry mixture and stir just until the batter comes together.
5. Fold in the melted butter, chopped jalapeños, corn, and cheese.
6. When the oven has reached 400 degrees F and the skillet is thoroughly hot, carefully take the empty skillet out of the oven. Use serious pot holders here, because that handle is not kidding.
7. Transfer the batter to the hot skillet, then level the top with a wooden spoon or spatula.
8. Put the skillet back in the oven and bake for 20 to 25 minutes, until the top is lightly golden and a skewer poked into the middle comes out clean.
9. Leave the jalapeño cornbread in the skillet for 10 to 20 minutes before slicing it into wedges and serving. The skillet will still be very HOT, so keep a pot holder over the handle or cool the handle with ice before touching it.
10. For serving, drizzle with honey. There is already plenty of butter in the batter, so you do not need to add more.