Recipe: Big Tex Skillet Cornbread (with cheddar cheese and jalapenos)

BIG TEX SKILLET CORNBREAD

1/2 cup butter
1 cup yellow cornmeal
1 cup flour
1 tbsp. baking powder
1/2 tsp. salt
1 to 2 tbsp. sugar
3/4 cup heavy (whipping) cream
1 egg, beaten
3/4 cup grated longhorn cheddar cheese
1 to 2 jalapenos, chopped

Preheat oven to 425 degrees F. Put butter in a 9- to 10-inch cast iron or ovenproof skillet and place skillet on a sheet pan. Heat in oven 5 to 10 minutes until butter has completely melted. Remove from oven and carefully tilt pan so butter coats the inside of the pan. Set aside.

In a large bowl, combine cornmeal, flour, baking powder, salt and sugar. Mix together with a whisk or fork. Make a well in the center of the dry ingredients and add the cream, egg and melted butter from skillet. Mix with a spoon or spatula until all ingredients are moistened.

Spoon half the batter into the skillet. Top with grated cheese and jalapenos, if using. Pour in the remaining batter over top and smooth it carefully to cover cheese and jalapenos.

Place skillet back onto sheet pan and bake for 20 to 25 minutes, or until the cornbread is golden brown. Remove from oven and cool in skillet 10 minutes before slicing and serving.

Makes 8 slices
Source: University of Texas Longhorns Cookbook by Barbara Beery