Ingredients: (makes 1 large 9”-10” skillet)
- 1 tablespoon vegetable oil
- 3/4 cup all-purpose flour
- 1+1/3 cups cornmeal, preferably stone-ground (you can use Polenta in Costa Rica)
- 1 or 2 fresh Jalapeño peppers, seeded and finely minced. (If you use pickled Jalapeños you will need more, and they should be finely chopped)
- 1 cup canned corn kernels
- 1/4 cup honey
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1+1/4 cups milk (a little bit more or less; enough to make cake like batter)
- 2 eggs, lightly beaten
- 1/3 cup unsalted butter, melted or any good cooking oil
A cast iron skillet (if you do not have one, use a thick bottomed oven proof skillet
Preheat the oven to 400° F.
In a bowl, sift the all purpose flour with baking powder, black pepper and salt. Stir in the cornmeal.
In a separate bowl, whisk the milk, butter, honey and eggs. Add the melted butter and stir just until blended. Add the corn and jalapeño peppers.
Gradually stir in the dry flour mixture.
Add 1 tablespoon oil to the cast iron skillet and heat the skillet over the stove top or in the oven until the oil shimmers and is really hot. Remove skillet from the stove top or the oven and pour the batter into the hot skillet. When the batter is added to the hot skillet, it will sizzle loudly.
Transfer the skillet to the oven and bake for about 25-35 minutes, or until the center springs back when gently pressed and a toothpick comes out clean. The cornbread should be golden brown and crispy on the edges.
Cooking Time: Approx. 30 minutes