114.75- ounce cancream style corn, if you need this to be gluten free, be sure your creamed corn is also gluten free.
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Instructions
Preheat oven to 425ºF.
While oven is heating, put the cast iron skillet in so it heats up, too.
In a medium bowl stir together the corn meal, baking soda, baking powder, salt, and sugar.
Melt 4 Tablespoons of the butter.
Add the eggs, buttermilk, butter, jalapeños, and corn to the dry ingredients. Stir until just moistened.
When oven is heated to temperature, carefully remove the skillet. Add the remaining 2 Tablespoons of butter.
Swirl the skillet so the butter melts and coats the entire pan.
Pour the batter into the pan.
Bake until golden brown, about 20 to 30 minutes.
Remove from oven and cool on a rack. Serve directly from the skillet.
Notes
Gr8 Serving Tip:Serve with Honey Butter! Combine 4 Tablespoons softened butter and 2 Tablespoons honey and mix. If you want this whipped, use your electric mixer, or you can just mix it together with a fork.This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.