Recipe: Jalapeno Cornbread (spoonbread)

Jalapeno Cornbread (spoonbread)
misc.consumers.frugal-living/Andrew Rogers (1997)

Preheat the skillet inside the oven. When the skillet is hot, swirl some butter (some recipes call for bacon fat instead) around the bottom and sides; add the batter and bake.

Here's my favorite skillet cornbread recipe - note, though, that the texture is much lighter and moister than what we usually think of as cornbread; it's somewhere between a souffle and a spoonbread.

2 eggs
1 (8-ounce) can cream-style sweet corn
1 cup sour cream
1-3 jalapenos, finely chopped
1 cup grated cheddar
1 cup yellow cornmeal
1 tsp. baking soda
6 Tbsp. butter (half melted)

Preheat the oven - and a 10-inch skillet to 400F.

Beat the eggs; mix in the corn, sour cream, jalapenos, cheddar, cornmeal and baking soda, and 3 Tbsp. of melted butter.

Melt the remaining 3 Tbsp. of butter in the preheated skillet and add the batter; bake 20-25 minutes.

More like a souffle than a cake; consequently, best when served immediately.