This is great cornbread. It is best eaten on a plate with a fork, maybe drizzled with maple syrup.
You will need a heavy, ovenproof skillet for this cornbread. This recipe was designed for a ten-inch skillet.
If pepper jack cheese is not your thing, cheddar or Monterey jack may be substituted.
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1 15-ounce can of corn kernels, well drained
11/2 cups grated pepper jack cheese, lightly pressed in a cup for measurement
2 tablespoons butter
1. Place a ten-inch, ovenproof skillet or frying pan on the middle shelf in the oven. (A heavy-duty or cast iron skillet works best.) Set the oven temperature to 400 degrees and let the oven heat while the pan is in the oven.
2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt.
3. Add the eggs, milk, and corn kernels and stir until well combined. Fold in the cheese.
4. Remove the hot pan from the oven and place the butter in the hot pan. Place the pan back in the oven for a minute or two to allow it to melt.
5. Remove the pan from the oven and pour in the cornbread mixture.
6. Bake the cornbread for 25 to 30 minutes or until the top is lightly browned and a toothpick inserted in the center of the pan comes out clean.
Serve warm drizzled with maple syrup.