Skillet Jalapeno Cornbread

• 1 1/2 cups yellow cornmeal
• 2 teaspoons baking powder
• Kosher salt
• 2/3 cup safflower oil, plus more for the pan
• 2 eggs
• 1 container (8 ounces) sour cream
• 1 can (14 3/4 ounces) creamed corn
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely minced jalapeno pepper
• 1/2 cup grated sharp cheddar cheese
• 1/2 cup finely grated Monterey Jack cheese

1. Preheat the oven to 350F.
2. Oil a 9-inch ovenproof skillet or a heavyweight 9-by-11-inch baking pan.
3. In a large bowl, whisk together the cornmeal, baking powder, and salt to taste.
4. In a medium bowl, stir together the 2/3 cup of oil, the eggs, sour cream, and creamed corn.
5. Stir in the bell and jalapeno peppers.
6. Toss the cheeses together in a small bowl, add 3/4 cup of the cheeses, and stir.
7. Scrape this mixture into the cornmeal mixture and stir with a wooden spoon until just blended.
8. Pour the batter into the skillet.
9. Scatter the remaining 1/4 cup of the cheese over the top.
10. Bake for 45 to 50 minutes, until the edges of the cornbread begin to brown, the top is set, and a toothpick inserted in the center comes out clean.
11. Let cool in the skillet on a wire rack for at least 30 minutes.
12. Cut into wedges, and serve directly from the skillet.

yellow cornmeal, baking powder, kosher salt, safflower oil, eggs, sour cream, corn, red bell pepper, jalapeno pepper, cheddar cheese, cheese

Taken from www.cookstr.com/recipes/skillet-jalapeno-cornbread (may not work)