Categories: Pizza/flatbread

Ingredients

• 1 1/2 cups flour
• 1/2 cup yellow cornmeal
• 2 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1 stick unsalted butter, melted, 1 tbsp reversed
• 4 oz extra-sharp Cheddar, grated, divided
• 2 green onions, chopped, 2 tbsp reserved
• 2 jalapenos, stemmed, seeded and minced
• 15 oz can whole-kernel corn, drained

Directions

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, gently beat the eggs; then stir in the milk and butter. Gently stir the wet ingredients into the dry; do not overmix. Fold in corn, 1/2 cup of grated cheese, the green onions (reserving 2 tbsp) and the jalapenos. Let the batter rest on the countertop for 10 minutes.

2. Preheat the oven for 350. Place skillet in the preheating oven to heat.

3. When the batter is ready, remove the skillet from the oven. Swirl reserved 1 tbsp butter in the skillet to grease. Pour batter into prepared skillet. Cover with remaining grated cheese and green onions. Return skillet to oven and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool and cut into wedges. Serve warm or at room temperature.

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