Jalapeno Cheddar Skillet Cornbread

• 1 1/2 cups unbleached, all-purpose flour
• 1 1/2 cups finely stone-ground cornmeal
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1 1/2 tsp salt
• 1 1/2 cups buttermilk
• 1 1/2 sticks unsalted butter, melted and cooled
• 3 large eggs
• 1 1/2 cups shredded sharp cheddar cheese
• 3 scallions, chopped
• 1/2 cup frozen corn, thawed
• 2 jalapenos, one seeded and finely diced, one seeded and sliced

1. Preheat oven to 350 degrees F and butter the inside of a large cast-iron or ovenproof skillet. Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. In a separate large bowl, whisk together buttermilk, butter and eggs.
2. Stir wet ingredients into your dry ingredients and mix until well combined. Add 1 cup cheese, scallions, corn and the diced jalapeno to the batter and stir to combine. Let rest 10 minutes.
3. Pour batter into skillet and top with remaining cheese and sliced jalapeno. Bake until edges are a golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool 15 minutes before slicing and serving.

unbleached, cornmeal, sugar, baking powder, salt, buttermilk, butter, eggs, cheddar cheese, scallions, frozen corn, jalapenos

Taken from www.epicurious.com/recipes/member/views/jalapeno-cheddar-skillet-cornbread-53043741 (may not work)