Spicy Skillet Cornbread Recipe

• 6 tablespoons unsalted butter (3/4 stick)
• 2 large eggs
• 2 cups whole milk
• 2 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 cups drained golden hominy
• 1 small jalapeno, seeds removed and minced
• 1 1/2 cups all-purpose flour
• 1 cup plus 2 tablespoons stone-ground yellow cornmeal

1. Heat the oven to 425 degrees F and arrange a rack in the middle.
2. Heat a cast iron skillet over medium-low heat and melt butter until foaming; remove the skillet from heat and reserve butter.
3. Combine eggs, milk, salt, sugar, baking powder, and baking soda in a large bowl and mix until smooth.
4. Add hominy, jalapeno, flour, 1 cup of the cornmeal, and all but 1 tablespoon of the melted butter and stir until the mixture becomes liquid (it should resemble pancake batter).
5. Sprinkle remaining 2 tablespoons cornmeal over the bottom of the still-warm skillet, pour in the batter, and bake until a toothpick inserted into the center of the bread comes out clean, about 25 to 35 minutes.

unsalted butter, eggs, milk, kosher salt, sugar, baking powder, baking soda, golden hominy, flour, stoneground yellow cornmeal

Taken from www.chowhound.com/recipes/spicy-skillet-cornbread-10820 (may not work)