Ease of preparation: Easy
Yields: 8 servings
Ingredients
2 ½ cups of cornmeal (600ml)
1 cup all purpose flour (250ml)
2 tablespoons of baking powder (30ml)
½ cup of brown sugar (125ml)
1 teaspoon of salt (5ml)
2 cups of buttermilk (475ml)
2 eggs
1/3 cup of butter, melted (75ml)
1 cup of milk cheddar cheese, grated (250ml)
1 cup of corn (fresh or thawed frozen) (250ml)
½ pound of crispy fried bacon, crumbled
3 jalapeno peppers, seeds removed and diced
Method
Heat the cast iron skillet over high heat. Let the internal temperature of the grill reach 425°F. Turn the direct heat under the skillet off and leave the other burners on high.
Mix all the dry ingredients together with a fork. Add the remaining ingredients and mix well. Using corn oil, coat the cast iron skillet well. Pour the batter into the skillet and grill at 425°F for approximately 20 minutes until golden brown.
Serve warm cut into wedges.
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