Ingredients
8 1/2T butter, melted
1c chopped green onions
1 3/4c yellow cornmeal
1 1/4c flour
1/4 c sugar
1T baking powder
1 1/2t salt
1/2t banking soda
1 1/2 c buttermilk
3 large eggs
1 1/2c grated sharp cheddar cheese
1 c fresh corn kernels
1/2 cup chopped roasted red bell peppers, jarred
2 T chopped seeded jalapeno chiles
Preparation
Preheat oven to 400°. Melt 1T butter in 10-inch cast iron skillet over med heat. Add green onions. Saute 5mins. Trans to small bowl. Mix next 6 ingr. in large bowl. Whisk buttermilk and eggs in med bowl. Stir into dry ingr. Stir in 7T melted butter, then cheee, corn, red pepper, chiles, and green onions. Add 1/2T melted butter to skillet. Heat over high heat til foamy, about 1min. Pour batter into skillet. Trans to oven. Bake cornbread until golden, about 40mins. Cool 20mins in skillet.
