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1. Turn the oven on to 425 degrees and preheat.
2. Melt the butter in a 10 inch cast iron skillet for 5 to 10 minutes in the oven.
3. Remove the skillet from the oven and carefully tilt the pan to allow the butter to coat the entire skillet.
4. Set aside.
5. Combine the cornmeal, flour, baking powder and salt in a large bowl.
6. Mix well to combine.
7. Make a well in the center of the bowl.
8. Pour the cream, egg and red bell pepper into the center.
9. Pour the melted butter into the mixture.
10. Whisk until just moistened.
11. Divide the mixture into two portions.
12. Spoon one portion into the skillet.
13. Spread the cheese carefully over the batter.
14. Top evenly with jalapenos.
15. Spread the remaining portion of batter on top.
16. Bake for 20 to 25 minutes, or until the cornbread just begins to brown.
17. Allow to cool before slicing.
18. Serve and enjoy.
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