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My husband is a huge fan of cornbread. This variation is super delicious. It goes great with some ribs. You can make this recipe in a 10 to 12 inch cast iron skillet. I have also split the recipe in half and made smaller portions. This recipe can also be found at gardengirlrecipes.com.

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Instructions

½ cup unsalted butter (1 stick)

1½ cups medium grind cornmeal

1½ cups all purpose flour

1 tablespoon salt

2 teaspoons baking powder

½ teaspoon baking soda

½ cup shredded cheddar cheese

1½ cups buttermilk

½ cup honey

3 large eggs

1 red bell pepper, finely chopped

1-2 jalapeños, ribs removed and finely chopped

1 cup frozen corn kernels

Step 1: Melt Butter

Preheat the oven to 375°F. In a cast iron skillet melt the butter over medium high heat until golden brown, about 5-10 minutes.

Step 2: Combine Dry Ingredients and Cheese

Combine the cornmeal, flour, salt, baking powder, baking soda, and cheese in a large bowl.

Step 3: Combine Wet Ingredients

Combine the milk, honey and eggs in another bowl until smooth.

Step 4: Combine Dry and Wet Mixtures

Combine the wet and dry ingredients.

Step 5: Saute Corn and Peppers

Once the butter has lightly browned, add the corn kernels and chopped peppers and sauté for 30 seconds.

Step 6: Add Veggies to Batter

Add the corn and pepper mixture into the batter and stir to combine.

Step 7: Pour Into Skillet

Pour the batter into your cast iron skillet.

Step 8: Bake

Bake for 25 minutes. Let cool.

<p>I guess I am too much a southerner, I never add a sweetener to cornbread, i.e. sugar or honey. If you add a sweetener it becomes Yankee johnnycake.</p>
<p>This looks fantastic but being a British person I've never eaten cornbread although I do know it's not made with cornflour - as one Brit in America on a cookery program found out - but what we Europeans, well soon to be ex-European in our case, call polenta.</p><p>One quick question - you mix your wet and dry ingredients and then cook your veggies. Don't you lose your &quot;gas&quot; from your raising agents as the batter sits waiting or does it need rise time?</p>
<p>The veggies are cooked for only 30 seconds. You can always mix the wet and dry ingredients for the batter once the veggies are done. It's such a short time that the batter doesn't really sit and wait.</p>
Thanks for that. It looks delicious. Thank you for sharing.
If you grow your own, try to get Bloody Butcher. It is a non-GMO corn witha very rich dark-red color. Hence the name, Bloody Butcher.
<p>I've actually seen that variety. Thank you for the recommendation. I will make sure to purchase some for this season. </p>
<p>This is without doubt a wonderful recipe. </p><p>I would like to add an idea for you. Grow some field corn somewhere, or just barter with a farmer for a bushel of it when he is harvesting his crop. Put the ears into a drier for a day or two to dry out the excess moisture. I find that my old pickup truck is ideal on a bright sunny day. Then, roast the full ears in your oven at 250 degrees for about 4 to 6 hours or until they are toasty brown, but not burned black. When the cobs are cooled, shell the corn off the cob and store the shelled corn in zip-lock bags in the freezer. When you want to make a cornmeal recipe, get some of that shelled corn from the freezer and grind it at time of need. Never grind it too far in advance of using it. You'll find the flavor richer and better than any store-boughten cornmeal.</p>
<p>Thank you so much. Great suggestion! I will definitely have to try your method. I never thought about making my own cornmeal! Sounds super good. Thank you for sharing :) </p>
<p>Very colorful ! And looks tasty....Thanks for sharing !</p>
<p>Very tasty! I hope you get a chance to try it.</p>
<p>Can this be done over a campfire?</p>
<p>I've never tried it, but I did find a YouTube video. I included the link below. It is for cooking the cornbread in a dutch oven, with a lid using coals on a campfire. Using this method, it would probably work. </p><p>Link: https://www.youtube.com/watch?v=787TYMAbzgg</p>
Would probably work with a lid for the pan; but the bake couldn't be directly over the fire. You'd want to rest the whole thing in glowing coals for the bake period.
<p>Do you continue and bake at 375 degrees or do you turn the oven up a bit?</p>
<p>I continue to bake at 375F. No need to change the temperature.</p>
<p>Oh that looks absolutely delecious! </p>
<p>Thank you. I hope you get a chance to try it. </p>
<p>Okay, Okay, Stop it! I Will be making this!</p>
<p>fruit grower comment sounds yummy, however our field corn is tainted with her herbicides, etc., I would never eat it or give to pets.</p>

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